Recipe
Gnocchi with Puttanesca Sauce
Information
Prep 30 minutes
Cooking time 10 minutes
4
Ingredients
2 large russet potatoes
1 egg yolk
120-160g plain flour
Olive oil
1 shallot, finely diced
2 large garlic cloves, crushed
1 red chilli, finely diced
4 anchovy fillets, finely chopped
4 medium vine tomatoes
120g black pitted olived
1 tbsp. capers
Small bunch of basil, roughly chopped
Small bunch of flat leaf parsley, roughly chopped
Sea salt and black pepper
Method
Step 1
For the gnocci: Mash your potatoes.
Step 2
Once cooled, mix with flour, egg yolk and a pinch of salt.
Step 3
Knead for 5-10 minutes to form a nice dough. Don't be afraid to add more flour, some potato mixes are wetter than others and the dough can get quite sticky!
Step 4
Leave to rest in a mixing bowl for 10 minutes, covered with a cloth.
Step 5
Once rested, divide and roll into sausage shapes then cut into little dumplings. You can shape and make patterns if you like.
Step 6
Boil a pan of water with a splash of olive oil and salt.
Step 7
Drop gnocci into the pan, 6 at a time to prevent sticking. The dumplings need to float and then be cooked for a further minute.
Step 8
Spoon onto plate and wait for your sauce.
Step 9
For the sauce: In a frying pan, heat 1 tbsp olive oil.
Step 10
Add your shallot, garlic and chilli. Sauté until fragrant
Step 11
Add your tomatoes, anchovies, capers and olives. Cook for a further 5 minutes.
Step 12
Season to taste. Be aware: Capers and anchovies are very salty!
Step 13
Add your chopped herbs, pour over your gnocchi and drizzle with olive oil.
