Gnocchi with fresh tomato and basil sauce

This is the most brilliant tomato sauce – its versatility is limitless. Pour over pasta, braise vegies in it, use as a pizza base or between layers of a vegie lasagna or here, with gnocchi. It needs nothing else, intense with fragrant garlic and the intensity of perfectly vine-ripened tomatoes. As for the gnocchi, there seems to be common perception that it’s difficult to make. So long as you stick to a couple of hard and fast rules – to not overcook and water log the potatoes and to squeeze instead of knead the gnocchi dough, I promise all will be well.