Method

Step 1: Prepare the Gnocchi

Boil Water: In a medium saucepan, bring 2 cups of water to a boil. Add the salt and butter.

Add Semolina Flour: Gradually whisk in the semolina flour, stirring continuously to prevent lumps from forming.

Cook the Mixture: Reduce the heat to low and continue stirring until the mixture thickens and pulls away from the sides of the pan (about 5-7 minutes).

Cool Down: Transfer the mixture to a mixing bowl. If using, mix in the egg and Parmesan cheese. Let it cool for about 30 minutes.

Shape the Gnocchi: Once cooled, turn the mixture onto a lightly floured surface. Divide it into four portions. Roll each portion into a long rope about 1/2 inch in diameter. Cut the rope into 1-inch pieces to form the gnocchi.

Step 2: Cook the Gnocchi

Boil Water: Bring a large pot of salted water to a gentle boil.

Cook the Gnocchi: Carefully add the gnocchi to the boiling water in batches. When they float to the surface, they are cooked (about 2-3 minutes). Use a slotted spoon to remove them and transfer to a baking sheet.

Step 3: Prepare the Tomato Sauce

Heat the Olive Oil: In a saucepan over medium heat, add the olive oil and minced garlic. Sauté for about 1 minute until fragrant but not browned.

Add Tomatoes and Seasonings: Pour in the crushed tomatoes and add oregano, salt, and pepper. Simmer for about 10 minutes to allow the flavors to meld.

Step 4: Combine and Serve

Combine Gnocchi with Sauce: Gently toss the cooked gnocchi with the tomato sauce until coated.

Garnish and Serve: Serve hot, garnished with fresh basil leaves and additional grated Parmesan cheese if desired.

Variations

Vegetarian Option: Leave out the cheese or use a vegan cheese substitute.

Herbed Gnocchi: Add finely chopped fresh herbs (like parsley or basil) to the gnocchi mixture for added flavor.

Spicy Version: Incorporate red pepper flakes into the tomato sauce for a kick.