‘Nduja and Tomato Confit Gnocchi Sardi with Pangrattato Recipe

Ingredients

• 400g of tomatoes
• 5 sprigs of thyme
• 1 garlic bulb, cut in half
• 400ml of olive oil, plus more as needed
• 1 red onion, finely chopped
• 3 garlic cloves, finely chopped
• 40g of 'nduja
• 200ml of red wine
• 100ml of beef stock
• 1 bay leaf
• 1 dash of double cream
• salt
• pepper
• 3 tbsp of olive oil
• 150g of breadcrumbs
• 1 handful of flat-leaf parsley, chopped
• 1 bunch of basil
• 350ml of olive oil
• 400g of Garofalo Gnocchi Sardi Pasta
• Parmesan shavings
• zest of 1 lemon
• 1 handful of fresh parsley