This simple sauce will make any pasta the hero. Here is my Potato Gnocchi that can be prepared the day before ready for you to whip the sauce up on the day.

Ingredients

Sauce

1 400g tin Diced peeled tomatoes – no added salt
1/2 Onion, peeled and whole
1 clove Garlic minced
50g Unsalted butter
Stem of fresh basil (or about 6 fresh leaves)
1 tbsp Molasses

Garnish

60g Parmesan
8 Basil leaves

Instructions

Place all the ingredients in a smallish saucepan on medium to low heat and simmer for 30 to 40 minutes reducing by 1/2 to 1/3, discarding the onion and basil before serving.

Serving

Serves 4

Spoon the sauce over the gnocchi (or other favourite pasta)  and scatter with grated parmigiano and sprigs of basil before serving.

Storage

Seal in a airtight container and place in the fridge for using during one of the week day meals.

Nutritional Information

Sauce

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* Per 100g figures are based on cooking the sauce down by 1/3 of the original weight to 350g  For more accurate calculations you will need to weigh the final sauce and recalculate.

Meal Served with Potato Gnocchi

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* Per 100g figures are based on cooking the sauce down by 1/3 of the original weight and pre final cooked weight of gnocchi combined to be 1.2 kg  For more accurate calculations you will need to weigh the final sauce and gnocchi and recalculate.