Gnocchi al pomodoro con pangrattato

Ingredients:

Gluten Free Gnocchi ( I used Difatti Gluten Free Plain Gnocchi)

For the sauce:
Glug of Olive Oil

1 Clove Garlic (minced)

2 Banana Shallots (diced finely)

1-2 Carrots (diced finely)

1 Stick Celery (diced finely)

1tbsp Tomato Puree

2-4 Tomatoes (can be tinned)

100ml Freshly Boiled Water

Handful chopped parsley

Salt and freshly ground black pepper

For the Pangrattato:

1-2 Tsp Olive Oil

1-2 Slices of GF Bread

1/2 a Lemon (Zested)

1/2 garlic clove (Grated)

Directions:
For the pangrattato, heat 1–2 teaspoons of olive oil in a frying pan and quickly fry the breadcrumbs, add in the zest from the lemon and grated garlic and cook until lightly golden-brown. Remove from the pan and transfer into a bowl and set aside.

For the quick tomato sauce add a good glug of olive oil into a frying pan (enough to lightly cover the bottom of the pan) over a low heat, then add in your shallots, celery, carrot and garlic and fry very gently until starting to colour. Add the tomato puree and stir in, then add your tomatoes and water and bring the mix together. Season with salt and pepper and cook until the tomatoes start to break down, then take off the heat.

Meanwhile, cook the gnocchi in a medium pan of salted boiling water for 1-2 minutes, or until the gnocchi float to the surface.
Drain the gnocchi, and add to the tomato sauce pan stir well to combine. You should have lusciously coated gnocchi. Sprinkle over half the parsley and stir it in.

Spoon into bowls and top with the pangrattato and remaining parsley. Serve and enjoy!