|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|
|2 lbs||Pastene Italian Gnocchi|
|1 cup||basil leaves|
|taleggio cheese, cut into small cubes|
- 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