If you love a salty, savoury and umami pasta, then puttanesca is the sauce for you. And with our nutty gnocchi, we don't think you can get much closer to perfection.
Tonight's pasta dish is brought to you by Caulifollower, India!
Not satisfied with being crowned with only one Cauli title, India is also one of our Caulicampaigners, helping us to sample our gnocchi and tagliatelle to the hungry shoppers of London! This means India has fried her fair share of Sunny & Luna Cauliflower Gnocchi, so she has put her skills to good use and cooked up the perfect sauce to share with everyone.
Crispy bites of gnocchi goodness compliment the salty, fragrant puttanesca sauce
Packed with the super-savoury flavours of capers, anchovies and olives, puttanesca is a classic Italian sauce thought to originate from Naples in the mid-twentieth century (however, as with all good recipes there is some speculation on where it was first dreamed up!) It's quick to put together and only requires a few store-cupboard ingredients. Although normally served with a long pasta like spaghetti, we think our crispy bites of gnocchi goodness really compliment the salty, fragrant puttanesca sauce.
Come along to one of our samplings and tell us what sauces you've been cooking up for your Sunny & Luna gnocchi and tagliatelle!
Crispy Pan Fried Gnocchi with Puttanesca Sauce
Ingredienti
Serves 2
2 tbsp olive oil
2 cloves garlic, grated
2 tbsp capers
75g black olives, pitted and halved (use jarred or fresh)
3 anchovy fillets
1 tsp chilli flakes
1 tin chopped tomatoes
1 tbsp brown sugar
10g basil leaves, torn
1 pack Sunny & Luna Cauliflower Gnocchi
Salt and pepper to taste
Non è un problema
For a vegetarian-friendly version, omit the anchovies and add slightly more salt when seasoning.
If you like it spicy add more chili flakes or leave them out completely if you're not a fan.
Preparazione
Over a medium heat, warm a frying pan and add 1 tbsp of the oil.
Add the garlic, capers, olives, anchovies and chilli flakes to the pan and cook for a couple of minutes until fragrant.
Pour in the chopped tomatoes and sugar, then season (being careful with the salt as anchovies can be very salty) and stir to combine.
Bring the sauce to a boil, then lower the heat and simmer for 15 minutes, adding a splash of water if it becomes too thick.
In a second frying pan, add the remaining 1 tbsp of oil to warm.
Add the gnocchi to the pan and toss to lightly coat in the oil, then cook for 3-5 minutes until golden brown all over.
When the gnocchi are nice and crispy, stir through the basil into the sauce and taste to check the seasoning is perfetto!
Serve the gnocchi in two bowls and top with the sauce.
Caulifollower, India (right), cooking our gnocchi with fellow Caulicampaigner Jess (left)!
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