To make the perfect tomato sauce for fried gnocchi is simple; it is just time, and that's an Italian nonna's secret.

A long time ago, probably 30 years, I had a conversation with an Italian mechanic. He told me how his grandmother would start making a tomato sauce in the morning in preparation of an evening meal consisting of an all day simmered tomato sauce served in a bowl with a fresh egg cracked into it. By the time the bowl arrived on the table, the egg was cooked.

When I pushed him for more details, he could only recall that the tomatoes were cooked on a very low heat, and as they broke down, she would add another ladle of water.

I suggested she used fresh tomatoes when in season and tinned tomatoes during the winter, to which he nodded.

That's all that he could remember.

Homemade tomato sauce for pasta or gnocchi

To make the tomato sauce, start by making a mirepoix consisting of chopped onion, celery and carrot, then gently fry in olive oil and a little butter until soft. Add crushed and chopped garlic, ground black peppercorns, pinch of celery seeds, a bay leaf and a sprinkle of mixed dried herbs.

Add fresh or tinned tomatoes and gently cook until the tomatoes start to break down, adding water or stock until done.

Strain the sauce to remove all the ingredients except the liquid, of course.

Season to taste and add a little stock.

Reheat to a gentle simmer whilst you fry the gnocchi in olive oil and a little butter.

While the gnocchi is frying, grate some Parmesan cheese into the tomato sauce and stir.

Pour the tomato sauce over the gnocchi, shaking the pan so that everything is covered.

Serve with more grated Parmesan and chopped parsley.

Note: I bought my gnocchi from the supermarket, but it is simple to make your own; it's just a question of time, a bit like making your own tomato sauce.

Find more recipes and food adventures here.

Wonky photos, proper food, genuine adventures – The Flexible Chef.