Ingredients
1 onion, finely chopped 
3 garlic cloves, finely chopped 
1 tsp chilli flakes 
2 tbsp tomato purée  
80g nduja (optional) 
1 tin of chopped or pulped tomatoes 
Salt and pepper 
1 tsp mixed herbs or mixed Italian herbs, lightly crushed between your fingers 
1-2 tsps sugar  
200ml chicken or vegetable stock 
400g fresh gnocchi 

Method
Start by making the tomato sauce.  Fry off an onion on a medium heat for 5-7 minutes until it is translucent.  Then add the garlic and cook for another few minutes.  I LOVE garlic but if you don’t love then just put in 1 clove.  Add the chilli flakes and tomato purée and nduja, stir and cook for a few minutes.  Add the tinned tomatoes, salt, pepper, sugar, crushed mixed herbs and stock and cook for 20-30 minutes until reduced and thicker. 

When the sauce has been cooking for 20 minutes put a large pot of salted water on to boil.  When the water is at a rolling boil cook your gnocchi according to packet instructions.  You will know when they are ready as they float on the top, fresh gnocchi will only take a minute or 2 to cook.

Put the gnocchi into the sauce, mix and serve either on its own or with some garlic bread to mop up the sauce.