Gnocchi in tomato butter: the 25-minute dinner that tastes like effort
Shop-bought gnocchi, a tin of tomatoes and more butter than seems reasonable
This is a recipe for the evening when you want something that tastes like it took effort and did not. Vacuum-packed gnocchi is the shortcut; the tomato butter is what makes it worth eating.
Melt four tablespoons of butter in a wide pan over medium heat. Add a crushed clove of garlic and let it sizzle for a minute without browning. Pour in a tin of whole peeled tomatoes, crush them with a spoon, add a pinch of salt and a pinch of sugar, and let the sauce bubble gently for fifteen minutes while the water comes to the boil.
Cook the gnocchi until they float, about two minutes, and lift them into the sauce. Toss, loosen with a splash of cooking water, and finish with grated hard cheese and whatever soft herb you have.
Serves two generously.