Gnocchi Arrabbiata

Gnocchi Arrabbiata

A great recipe for a quick midweek supper, gnocchi is paired with a light tomato sauce packing a big kick of chilli.

Topping the gnocchi with a little diced mozzarella, fresh basil and parmesan shavings makes for a more impressive and, most importantly, a more delicious dish.

Gnocchi Arrabbiata
Serves 2

Ingredients:

For the Sauce: 300g Passata, 2tbsp Olive Oil, 2 Shallots (Diced), 1 Garlic Clove (Finely Sliced), 1tsp Tomato Purée, 1/2tsp Salt, Large Handful Fresh Basil (Chopped), 2 Red Chillies (Sliced), Juice 1/2 Lemon

To Finish: 200g Good Quality Gnocchi, 1 Ball Mozzarella (Diced), Fresh Basil Leaves, Handful Parmesan Shavings, Extra Virgin Olive Oil, Cracked Black Pepper

Method:

1) Begin by making the sauce: Sauté the shallot and garlic for 5 minutes in a large pan over a medium heat in the olive oil. Add the tomato purée and cook for a further 2 minutes, stirring continuously. Add the passata and sliced chilli and cook over a low heat for 10 minutes until slightly reduced. Stir in the chopped basil, lemon juice and salt and keep the sauce warm whilst you cook the gnocchi.

2) Boil the gnocchi in a large pan salted water until they float to the top (approx 2 minutes). Remove and drain and add to the sauce. Fold the gnocchi through the sauce.

3) Serve the gnocchi with the diced mozzarella, basil leaves, shaved parmesan and a good crack of black pepper.

Enjoy!

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Gnocchi Al Pomodoro

Gnocchi Al Pomodoro

 

My love for Italian food has been rekindled by a week of skiing in Italy. Of all the dishes I ate whilst in Cortina the simplest were always the best and most memorable.

It is unfortunate that gnocchi is often forgotten about in favour of pasta – gnocchi is not only more versatile but has a more interesting texture and flavour and can be paired with a myriad of sauces.

Suffering from severe post-holidays blues, gnocchi al Pomodoro was the ideal thing to cook – simple, delicious and quick. Pomodoro sauce is great with spaghetti and is good for simmer poaching eggs too!

Gnocchi Al Pomodoro
Serves 2

Ingredients:
400g Gnocchi
250g Passata
1 Tsp Tomato Purée
1/2 Medium Onion Finely Diced
1/2 Tsp Thyme Leaves
1 Garlic Clove Sliced
3 Tbsp Olive Oil
1/2 Tsp Sugar
Handful Basil Leaves Chopped
Juice 1/2 Lemon
Handful Freshly Grated Parmesam
Sea Salt
Freshly Ground Black Pepper

Method:

1) Make the sauce: Sweat the onion and garlic in the olive oil for 2 minutes. Add the passata, tomato purée, thyme and sugar and reduce over a medium heat for 5-10 minutes until reduced by one third. Season to taste. Keep warm.

2) Cook the gnocchi in a large pan of salted water, draining when they have floated to the top of the pan. Reserve a little cooking water (3 Tbsp) and add to the sauce.

3) Stir the drained gnocchi through the sauce and transfer to serving bowls. Top with some chopped basil, grated Parmesam, black pepper and a little lemon juice before serving.

Enjoy!