Easy Puttanesca Gnocchi

Nutrition per serve

Ingredients

• 1clove garlic
• 30g pitted kalamata olives
• 1pcs carrot
• 25g parmesan
• 1pcs vegetable stock cubes
• 400g diced tomatoes
• 10g capers
• 10g Italian seasoning
• 400g gnocchi
• 50g baby spinach leaves
• 180ml (¾ cup) boiling water
• 15ml extra virgin olive oil
• 13ml balsamic vinegar
• 3ml sugar
• 3ml dijon mustard

Method

1. Step 1 — Prep ingredients
   Crush or finely chop the garlic. Coarsely chop the olives. Peel the carrot into ribbons with a vegetable peeler. Finely grate the parmesan. Crumble 1 stock cube* into a heatproof jug, add 180ml (¾ cup) boiling water and stir to dissolve.
2. Step 2 — Make sauce
   Combine the garlic, olives, stock, tomatoes, capers, Italian seasoning, 2 tsp extra virgin olive oil, 1½ tsp balsamic vinegar and ½ tsp sugar in a large frypan over medium-high heat and bring to a simmer. Reduce the heat to medium-low and cook, stirring occasionally, for 9-10 mins to develop the flavour. Taste, then season with pepper.
3. Step 3 — Make dressing
   While the sauce is cooking, bring a large saucepan of salted water to the boil for the gnocchi. Combine 2 tsp extra virgin olive oil, 1 tsp balsamic vinegar and ½ tsp dijon mustard in a large bowl and season with salt and pepper.
4. Step 4 — Cook gnocchi
   Add the gnocchi to the pan of boiling water (make sure the water is at a rapid boil). Stir to separate the gnocchi, then return to the boil and cook for 3 mins. Drain.
5. Step 5 — Finish gnocchi
   Add the gnocchi and three-quarters of the parmesan to the sauce and stir to combine. Taste, then season with salt and pepper.
6. Step 6 — Toss salad and serve
   Add the carrot and spinach to the dressing and toss to coat. Divide the gnocchi among bowls and scatter with the remaining parmesan. Serve with the salad.

Allergens

Sulphites, Milk, Gluten, Wheat