Spicy 'Nduja & Sun-Dried Tomato Gnocchi

Updated at: Tue, 24 Oct 2023 17:42:38 GMT

Step 1

Before you begin... Get all your ingredients and equipment ready Skim through these steps then wash your fruit and veg Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Step 2

Now, let's get started! Boil half a kettle Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of olive oil over a medium-high heat Once hot, add the gnocchi with a pinch of salt and cook for 6-8 min or until beginning to crisp Tip: Don't stir too often as this will prevent the gnocchi from crisping!

Step 3

. Heat a separate large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat Meanwhile, cut the cherry tomatoes in half Chop the sun-dried tomatoes roughly

Step 4

Once hot, add the halved tomatoes and chopped sun-dried tomatoes to the pan with a pinch of salt and lots of black pepper Cook for 2-3 min or until the tomatoes have started to break down

Step 5

Once the tomatoes have broken down, add the roasted garlic paste, tomato paste and a pinch of sugar and cook for 1 min or until fragrant

Step 6

Once fragrant, add the 'Nduja to the pan and cook for 1 min Add 100ml [150ml] boiled water and cook for 1-2 min further or until the sauce has thickened to a tomato sauce-like consistency – this is your spicy 'Nduja & sun-dried tomato sauce

Step 7

Wash the rocket, then pat it dry with kitchen paper While the sauce is cooking, add the rocket leaves to a bowl with the balsamic vinegar, a drizzle of olive oil and gently mix it all together Peel the Italian hard cheese with a peeler until you end up with a pile of cheese shavings Top the crispy gnocchi with the spicy 'Nduja and sun-dried tomato sauce and serve the rocket salad to the side Sprinkle half of the cheese shavings over the salad and the remaining cheese shavings over the gnocchi

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