If you like deeply savoury food that’s substantial and satisfying, this week’s Italian vegetarian recipe – sage and parmesan gnocchi with chunky tomato sauce – is for you!

I bought everything I needed at Lidl. As supermarkets go it’s pretty basic, but nevertheless gets a gold star for supplying top notch ingredients at rock bottom prices.

For example, a large (750ml) bottle of peppery extra virgin olive oil by Primadonna cost a mere £2.50. The best tinned tomatoes I’ve had in ages came from Nostia at 33p a can and a big fat wedge of Parmigiano Reggiano was a snip at £2.79.

But apart from purse friendly ingredients, this recipe packs a powerful punch. It’s simple to make, tastes delicious and is loved by all who try it (even hardened meat eaters come back for seconds!)

Gnocchi has a reputation for being difficult. It’s normally one of those labour intensive recipes requiring the three P’s (Practice, Patience and Persistence) and even then doesn’t always turn out right.

So why bother?

Because my foolproof recipe works out brilliantly every time and tastes even better than the fiddly version. It’s ridiculously easy and on the table in 30 minutes flat.

You just sling all the ingredients together in a saucepan, cook for a minute or two, spread in a loaf tin, bake for 20 minutes, and Ta Da – soft, fluffy, golden gnocchi.

For a memorable and moreish supper, serve topped with a rich tomato sauce that’s straight out of Italy. So what are you waiting for?

Sage & Parmesan Gnocchi With Chunky Tomato Sauce

Serves: 4
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Effort Level: Dead easy
Shelf Life: 2 days in fridge (if you can keep it that long!)

Ingredients:
For The Gnocchi
568ml semi skimmed milk
175g coarse semolina
125g parmesan
2 medium eggs
125g butter
4 fat cloves garlic
2 tsp dried sage
1 tsp salt
Freshly ground black pepper
Tomato Sauce
2 x 400g cans plum tomatoes
4 fat cloves garlic
2 tbsp olive oil
1 heaped tsp dried oregano
handful of fresh basil leaves (optional)
½ tsp salt

Equipment:
Chopping board & sharp knife
Shallow oven proof dish approx
Wooden spoon & teaspoon
2 medium saucepans
Cheese grater

N.B. The trick is to make the tomato sauce first then leave to simmer gently whilst you get on with the gnocchi. The good news with this recipe, is there’s no faffing about making fiddly little flour & potato balls that are liable to fall apart during cooking. Just bung it in the oven and hey presto!

Here’s What You Do:
Preheat the oven to 200/400/Gas 6

Start off by making the tomato sauce so the flavour can develop. Finely chop 4 fat cloves garlic and tip into the saucepan with 2 tbsp olive oil. Place over a medium heat and fry gently for a minute or so swirling the pan occasionally to prevent the garlic from catching.

Now stir in 2 cans plum tomatoes, 1 heaped tsp oregano and ½ tsp salt then leave to bubble away gently whilst you cook the gnocchi. Don’t break the tomatoes up at this stage, leave them whole, otherwise they can become bitter.

Roughly slice the butter then tip it into a medium saucepan and place over a low heat. Whilst it melts, finely chop the garlic then add to the pan and leave to fry gently for a minute or two.

Meanwhile start grating the parmesan, but listen out for the butter, when it starts to sizzle, increase to a high heat, pour on the milk and let it come up to the boil.

Whilst the milk heats, continue grating the parmesan.

Now pour the semolina onto the hot milk and stir for 2-3 minutes until thick and the mixture leaves the side of the pan.

Take off the heat and stir in the grated parmesan, 2 tsp dried sage and 1 tsp salt. Now add the eggs one at a time beating well between each addition, lastly, season with a good grinding of black pepper.

Lightly grease the oven dish before spooning the mixture in and spreading it evenly. Leave to bake on the middle oven shelf for 20-25 minutes and puffed up and golden.

Place four bowls on the top oven shelf to warm through and take the cooked gnocchi out and leave to sit for a couple of minutes.

Take the tomato sauce off the heat.

Roughly chop a handful of fresh basil leaves (if using) and add to the pan. TopTip: The easiest way is to stack the leaves on top of each other, roll into a cigarette then slice widthways – to produces nice long ribbons.

Now stir 1 tbsp olive oil into the sauce and a generous grinding of black pepper . Taste and adjust seasoning if needed.

Divide the gnocchi between four bowls, spoon over the tomato sauce, sit back and enjoy.

Bellisimo!

Tags: butter, eggs, fresh basil, garlic, olive oil, oregano, parmesan, sage, salt & pepper, semolina, skimmed milk