One portion is about 200g of gnocchi to 100g sauce.

10g of salt per 1L of water.

1L of water for every 100g of gnocchi.

This will help prevent them from sticking to each other and to the pot.

While the water is coming to a boil, warm the sauce in a separate sauté pan over medium-low heat. Once it’s warm, turn off the stove and set pan aside until the gnocchi is cooked.

Bring salted water to a hard boil.

Put the gnocchi in the boiling water. Give a slight stir to help them circulate and avoid sticking to the pot.

After the gnocchi float, give them about 30-60 additional seconds.

The process will generally take 2 mins in total.

Reserve at least 200ml of cooking water to use later.

Before removing Gnocchi from the water: Taste & Test.

Try one gnocchi and ensure the raw taste has been cooked out.

Remove gnocchi from the water and add them to the sauce. Combine the pasta and sauce together for 1-2mins, lightly stirring/tossing in the pan over medium heat. If the sauce becomes too thick, add a little pasta water to loosen it. 1-2 Tablespoons at a time.