How to make
The oven is preheated to 220°C (425°F). A large baking tray is lined with parchment paper, which helps the gnocchi roast evenly and keeps them from sticking. The potato gnocchi are placed directly on the tray, without boiling first, then tossed with 2 tablespoons of olive oil, a pinch of salt and a little black pepper. They are spread in a single layer so they can turn golden instead of steaming.
The gnocchi are roasted for 20-25 minutes, turning once halfway through. They are ready when the edges look lightly crisp and the centers are still tender. This simple oven method gives roasted gnocchi a lovely contrast: crisp outside, soft inside, perfect for a rich tomato sauce.
Meanwhile, the onion is finely chopped and the garlic is minced. A wide pan is heated over medium heat with the remaining olive oil. The onion is cooked for 5-6 minutes until soft and lightly sweet, then the garlic is added for 30 seconds, just until fragrant. The tomato paste goes in next and is stirred for about 1 minute; this deepens the flavor and gives the sauce a fuller color.
The chopped tomatoes and halved cherry tomatoes are added to the pan, followed by oregano, sugar, salt and black pepper. The sauce is simmered uncovered for 15-18 minutes, stirring from time to time, until it thickens and looks glossy. If it becomes too thick, a small splash of water can be added. A few basil leaves are torn in at the end for freshness.
The roasted gnocchi are folded gently through part of the tomato sauce, or served on plates with the sauce spooned generously over the top, as shown in the dish. Grated Parmesan is scattered over the hot gnocchi so it melts slightly, and fresh basil leaves are added just before serving.
Roasted gnocchi with rich tomato sauce are best served immediately, while the gnocchi are still crisp at the edges. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. For the best texture, they are reheated in a hot pan or oven for 8-10 minutes rather than microwaved.
