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PAN SEARED POTATO GNOCCHI WITH ATLAS TOMATO SUGO, PARMESAN, OLIVES, CAPERS & HERB OIL

15 MIN + PREP TIME
Italy
Vegetarian

INGREDIENTS:

Serving amount:
  • Fresh gnocchi
  • 1 parmesan piece
  • 1 ATLAS tomato sugo tub
  • 1 mixed olive & caper tub
  • 1 baby spinach bag
  • 1 red onion*
  • 1 parsley bunch*

Pantry staples: Olive oil, salt, pepper

Allergens: Dairy, onion, garlic, wheat, gluten, egg 

Specialised equipment: Grater 

Chef's note: Potato gnocchi is probably the most well known of the gnocchis but did you know there are others!? For instance, gnocchi alla romana is made with semolina and baked and whereas Tuscan malfatti is made with ricotta and herbs. 

* Use half of the onion provided.

* Parsley is to be split across other dishes so please read each recipe carefully. 

Method:

1. Prepare the ingredients 

Always read the recipe in full before you begin. Wash the vegetables. Finely dice the onion*. Finely chop 1 tablespoon per person of the parsley leaves*. Roughly chop the olives and capers. Grate the parmesan. 

2. Make the herb oil 

Combine the olives, capers, parsley and half of the red onion. Add 2 teaspoons per person of olive oil and a pinch of salt. Stir to combine. If desired, add more olive oil. 

3. Cook the gnocchi 

Heat a splash of oil in a frying pan over medium-high heat. Add the gnocchi and cook for 3 minutes or until it crisps and browns on most of the gnocchi. 

4. Add the tomato sugo 

Reduce the heat to low. Add the tomato sugo and remaining onion and cook for 5 minutes, stirring often, or until the sauce reduces by half. You may need to add a splash of water if the sauce reduces too much. Season to taste with salt and pepper. 

5. Add the spinach 

Add the spinach and cook for 1 minute or until the spinach has wilted and is mixed in well with the sauce. 

6. To serve 

Divide the gnocchi between serving plates. Top with the herb oil and parmesan cheese to taste.