Ingredient List

Utensil List

2 tsp olive oil

Frying pan

1 brown onion, finely chopped

Sauce pan

1 garlic clove, crushed

Wooden spoon

1 400g can diced tomatoes

Chopping knife

1 small fresh red chilli, finely chopped

Garlic crusher

cup chopped fresh continental parsley

Tablespoon

Salt and ground black pepper, to taste

Teaspoon

1 625g pkt gnocchi

40g finely grated parmesan

Method:
Step

Instruction

Boil a large saucepan of boiling water with a pinch of salt.

Once water is boiled, put the gnocchi in the saucepan until it floats to the top.

Heat oil in a large frying pan over medium heat.

Add onion and garlic, and cook, stirring often, for 2 minutes or until onion softens slightly.

Stir in the tomatoes and chili.

Increase heat to high and bring to the boil.

Reduce heat to medium and simmer, uncovered, for 2 minutes or until the sauce reduces and
thickens slightly.

Stir in the parsley, taste and season with salt and pepper.

Cover to keep warm and set aside.

10

Mix the gnocchi and sauce together and add parmesan.

Serve on plate.