Gnocchi with Tomato Sauce

Finely chop the garlic or crush it with the flat side of a knife. Heat the olive oil in a wide skillet over medium-low heat and sauté the garlic for 1-2 minutes until fragrant and lightly golden, taking care not to let it burn.

Pour the tomato passata into the skillet, add a pinch of sugar to balance the acidity and salt to taste. Stir, cover with a lid and simmer over low heat for 15-20 minutes, stirring occasionally, until the sauce thickens slightly.

Meanwhile, bring a large pot of salted water to a boil (about 1 tbsp salt per 2-3 L of water) and cook the gnocchi in small batches — they're ready in 2-3 minutes, as soon as they float to the surface.

Scoop the cooked gnocchi straight into the skillet with the sauce using a slotted spoon, keeping some of the pasta water nearby — add 2-3 tbsp if needed to make the sauce creamier.

Tear the fresh basil leaves by hand and stir them into the sauce along with half of the grated Parmesan. Gently toss the gnocchi with the sauce over low heat for a minute so they soak up the flavor.

Serve immediately on warm plates, topped with the remaining Parmesan and fresh basil leaves.