Ingredients
| ¼ cup | Pastene Extra Virgin Olive Oil | |
| 1 | onion, finely chopped | |
| 1 tsp | Pastene Minced Garlic | |
| 2 Tbsp | Pastene Tomato Paste | |
| 1 | 28 oz can Pastene San Marzano Style Tomatoes | |
| 1 cup | water | |
| 2 lbs | Pastene Italian Gnocchi | |
| 1 cup | basil leaves | |
| taleggio cheese, cut into small cubes |
Directions
- Preheat oven to 350° F.
Heat oil in a large skillet over medium heat. Add the onion and cook 3 to 4 minutes then add the garlic and cook for a further minute until fragrant. Add the tomato paste and cook for 1 to 2 minutes, then add the tomatoes and 1 cup water. Bring to a simmer and cook for 10 minutes until reduced. - Meanwhile, bring a large pot of salted water to a boil. Then add and cook gnocchi until they float to the top. Drain well and set aside.
- Add gnocchi to the sauce and stir in half the basil leaves, then spoon the mixture into a 9×12” baking dish. Top with cheese and bake for 10 to 15 minutes until golden and bubbling.
- Top with remaining basil and serve.
- Optional addition: Crisp and crumble pancetta to taste
