Ingredients
Scale
1 can of tomato puree
1 cup cooking cream
1 onion
1 celery stick
10 oz gnocchi
3 tbsp grated parmesan cheese
Extra-virgin olive oil to taste
Fresh basil leaves to taste
Ground black pepper to taste
1 pinch of fine salt
2 tbsp coarse salt
Instructions
- Fill a pot with ¾ water and put it on the stove right before step 1. This way, when the sauce is ready, the water will be already boiling.
- Dice the onion and celery finely, like Chuck does in the video below.
- Sautee the vegetables in a saucepan with a little olive oil.
- When the onion starts to brown, add the tomato puree and let it simmer over low heat for about 8 minutes.
- Add the cooking cream, stir gently with a wooden spoon, and keep cooking for another 5 minutes.
- Add the ground black pepper and a pinch of salt.
- Salt the boiling water and add the gnocchi, then cook them for 1 minute less than the cooking time written on their box. Save a ladleful of cooking water and drain the pasta.
- Add the pasta and the cooking water, and stir for another minute over high heat.
- Add the grated parmesan cheese and the basil leaves, and stir for another 30 seconds.
- Serve and enjoy!
- Prep Time: 10
- Cook Time: 10
- Category: Pasta
- Cuisine: Italian