Gnocchi al Pomodoro

Instructions

1. Step 1

   Mince the garlic. Heat the olive oil in a large skillet over medium heat, add the garlic, and cook until fragrant without browning.

   Timer: 1 min (fixed)

   Ingredients used: 45.0 ml Extra Virgin Olive Oil, 12.0 gr Garlic

   Cookware: Chef Knife, cutting board, large skillet, wooden spoon

2. Step 2

   Crush the tomatoes by hand into the skillet. Add ⅝ tsp (4 gr) salt and the black pepper, bring to a simmer, then cook over low heat until slightly thickened.

   Timer: 15 min (fixed)

   Ingredients used: 1.0 gr Ground Black Pepper, 4.0 gr Salt, 800.0 gr Tomato

   Cookware: large skillet, wooden spoon

3. Step 3

   Meanwhile, bring a large pot of water to a boil over high heat, then add the remaining 1 ½ tsp (10 gr) salt.

   Timer: 10 min (fixed)

   Ingredients used: 10.0 gr Salt

   Cookware: large pot

4. Step 4

   Add the gnocchi to the boiling water. Cook until they rise to the surface and are tender, then drain promptly.

   Timer: 3 min (fixed)

   Ingredients used: 800.0 gr Potato Gnocchi

   Cookware: colander, large pot, wooden spoon

5. Step 5

   Tear the basil leaves and stir them into the tomato sauce.

   Timer: 1 min (fixed)

   Ingredients used: 20.0 gr Basil

   Cookware: large skillet, wooden spoon

6. Step 6

   Add the drained gnocchi to the skillet and toss gently over medium heat until evenly coated and hot.

   Timer: 2 min (fixed)

   Cookware: large skillet, wooden spoon

7. Step 7

   Remove the skillet from the heat, fold in the grated Parmesan, and serve immediately.

   Timer: 1 min (fixed)

   Ingredients used: 60.0 gr Parmesan Cheese

   Cookware: large skillet, wooden spoon