Gnocchi with tomato sauce and Pecorino Romano
Gnocchi with tomato sauce and Pecorino Romano. Prepared with Pecorino Romano instead of grated parmesan.
Active time15 min
Cooking15 min
Total25 min
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Ingredients
- 2 cloves of garlic
- 10 g basil
- 40 g Pecorino Romano
- 500 g fresh gnocchi
- 15 ml olive oil
- 400 g tomato sauce
Preparation
Peel and chop the garlic. Sauté it in the oil for 1 minute without browning it. Add the tomato sauce and simmer for 10 minutes.
2 cloves of garlic15 ml olive oil400 g tomato sauce- knife
- sauté pan
- spatula
While the sauce heats, bring a saucepan of water to the boil. Cook the gnocchi according to the packet instructions, usually for 2 to 3 minutes, then lift them out with a slotted spoon.
500 g fresh gnocchi- saucepan
- slotted spoon
Toss the gnocchi with the sauce. Rinse and tear the basil and add it with freshly grated Pecorino Romano.
10 g basil40 g Pecorino Romano- sauté pan
- spoon
Allergens
- Eggs
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration