This simple recipe for gnocchi uses a freshly cooked tomato sauce. It is provided by Wendy Parsons of Catherine Vale who recommends it as ideal dish to accompany Catherine Vale Dolcetto

Ingredients:
6 tomatoes peeled, seeded and roughly chopped
1 shallot finely chopped
1 clove of garlic shopped
30 ml of olive oil
1 bouquet garni made up with parsley, thyme and 1 bay leaf
Salt and pepper
Packet of gnocchi - follow packet instructions

Method: (serves 4)
Heat oil in frying pan and gently fry shallot and garlic
Add tomato, bouquet garni, salt and pepper
Simmer for approximately 15 minutes
Remove bouquet garni and lace sauce in a liquidizer after removing bouquet garni
Meanwhile cook and drain gnocchi
Put Gnocchi and sauce into an ovenproof dish and top with Parmesan cheese
Brown under grill and serve