Gnocchi in a rich picante sauc

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This is a great way to eat gnocchi  – it is a warming dish that looks wonderful, smells divine and there is enough here to feed 4 though I made it for two of us and there is just a small bowl left! I couldn’t help going back for just a little bit more! So easy to make too!

INGREDIENTS

500 gm gnocchi

2 x 400 gm tins of good chopped tomatoes

A small handful of basil leaves and their stalks.

3 cloves of garlic finely chopped

A splash of red wine.

4 sundried tomatoes cut into strips.

150 gm of cubed pancetta or lardon

6 to 8 slices of red jalapeños  – I use ones from a jar

Olive oil

METHOD

Add a good splash of olive to a pan, the garlic and the basil, including the stalks all finely chopped, and heat gently.

Now add the pancetta or lardon. fry for a minute or two until they begin to brown, then add the tomatoes. Bring to a gentle simmer, and add the jalapeños and the sun dried tomatoes. You could add a little tomato sauce or puree to taste but if your tinned toms are good quality you shouldn’t need anything.

Stir well and bring to a gentle rolling boil then turn right down – add a dash of red wine and leave to simmer for about half an hour until the sauce begins to thicken. Near the end cook the gnocchi in boiling water for two minutes – drain – and add to the sauce.

Leave on a low heat for another ten minutes to allow the gnocchi to soak up the flavours.

You could use balsamic instead of red wine of you wished  or leave it out altogether – tis up to you!

Serve in bowls with a light green salad.

Gnocchi, gnocchi, who’s there?

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Gnocchi, gnocchi, who's there?

Tonight’s supper…a spicy pinto bean fuelled arrabiata gnocchi dish. Fizz bang wallop! For the sauce….pan fry a sliced deseeded red chilli with some mean smokey bacon cut into strips – you could use lardon or pancetta – a tablespoon of oregano in garlic oil. Added 300gm of a good quality tomato passata, a little ground black pepper. Bring to a gentle boil, then turn down to a simmer for about twenty minutes or so. If it tastes a little bitter, add a pinch of sugar. Add a small tin of pinto beans and cook for another 10 minutes or so. Cook the fresh gnocchi for a minute or so until it rises to the top of a pan of lightly salted boiling water. Drain and add to the sauce. I then added a small handful of torn basil leaves at the last minute before I served it. On the side I served two courgettes, sliced, pan fried in olive oil and butter with some garlic and dried chiili & a little rock salt. It was a spot hitting dish for a Friday evening. Bullseye!