Skillet Gnocchi in Garlicky Tomato Butter Sauce

⏱ 30 min · Serves 4

Pillowy gnocchi crisped in butter, then simmered in a glossy garlic-tomato sauce with basil and a snowfall of Parmesan. One pan, half an hour, pure comfort.

Per serving: 650 kcal · 24.0g protein · 78.0g carbs · 27.0g fat

Ingredients

• 800g fresh or shelf-stable potato gnocchi
• 2 tbsp olive oil
• 40g unsalted butter
• 4 garlic cloves, thinly sliced
• 1/2 tsp chilli flakes (optional)
• 1 tsp dried oregano
• 700g passata or 2 x 400g tins chopped tomatoes
• 1 tsp caster sugar
• 1 tsp salt, plus more to taste
• Black pepper, to taste
• 1 small bunch fresh basil, leaves torn
• 60g Parmesan, finely grated, plus extra to serve
• 125g mozzarella ball, torn (optional)

Method

1. Heat the olive oil and half the butter in a large deep frying pan over medium-high heat. Add the gnocchi in a single layer (work in two batches if needed) and fry 4-5 minutes, turning once, until golden and lightly crisp. Transfer to a plate.
2. Lower the heat to medium. Add the remaining butter, then the sliced garlic, chilli flakes and oregano. Cook 1 minute until fragrant but not browned.
3. Pour in the passata, add the sugar, salt and a good grind of pepper. Swirl 100ml water around the tomato tin or jar and add it too.
4. Simmer gently, uncovered, for 10-12 minutes, stirring now and then, until the sauce darkens slightly and coats a spoon.
5. Stir in the Parmesan and half the basil. Taste and adjust salt, pepper and sugar.
6. Return the gnocchi to the pan, folding gently to coat. Cook 2-3 minutes so they warm through and drink up a little sauce.
7. If using mozzarella, dot it over, cover and leave off the heat for 2 minutes until melting.
8. Scatter with the remaining basil and extra Parmesan, and serve straight from the pan.