400 g Potato gnocchi flour
0.5 Liter Water
Extra virgin Olive Oil
1 jar - Mini Red Datterino Tomatoes
2 Chopped Garlic Cloves
Arrabbiata Spice & Herbs (Optional)
Salt (Try our Sea Salt)
Parmigiano Reggiano Cheese
Mix 400 grams of Gnocchi Flour with 0.5 liters of water and mix until dough forms. Knead until fully incorporated and let the dough rest for a few minutes.
Tear off dough and roll into long cylinders on floured surface, then cut into 1 inch pieces.
Place gnocchi in pot of salted boiling water until they float to the surface, drain.
In a pan with extra virgin olive oil, fry garlic until golden then add tomatoes, salt and black pepper.
Cook for about half an hour, press tomatoes to break apart then add Arrabbiata Spice (optional).
Add cooked Gnocchi and chopped basil leaves to sauce and warm for a few minutes.
Serve with grated Parmigiano and more chopped basil and enjoy. Buon Appetito!