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Fresh gnocchi
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1 parmesan piece
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1 ATLAS tomato sugo tub
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1 mixed olive & caper tub
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1 baby spinach bag
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1 red onion*
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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.