'Nduja & basil roasted gnocchi

Name: 'Nduja & basil roasted gnocchi
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: 500 g gnocchi; 400 cherry vine tomatoes, halved; 2 clove/s garlic, crushed; ½ unwaxed lemon, zest; ¼ tsp caster sugar; 1 Cooks’ Ingredients Medium Basil Pot, leaves picked; 40 g Cooks’ Ingredients ’Nduja Paste; 3 tbsp olive oil; 4 tbsp double cream; 40 g Parmigiano Reggiano, finely grated

This is one of those recipes that tastes like you’ve really slaved over it but is, in fact, brilliantly low-effort and is cooked in just one tin. Basil adds freshness to a deep, spicy sauce flavoured with the Italian sausage paste ’nduja.

Recipe by: Georgina Hayden

4.5 out of 5 stars(7) Rate this recipe

Serves2
CourseMain meal
Prepare10 mins
Cook30 mins
Total time40 mins

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Ingredients

500g gnocchi
400 cherry vine tomatoes, halved
2 clove/s garlic, crushed
½ unwaxed lemon, zest
¼ tsp caster sugar
1 Cooks’ Ingredients Medium Basil Pot, leaves picked
40g Cooks’ Ingredients ’Nduja Paste
3 tbsp olive oil
4 tbsp double cream
40g Parmigiano Reggiano, finely grated

Method

Preheat the oven to 200°C, gas mark 6, and bring a kettle of water to the boil. Put the gnocchi in a large bowl and cover with just-boiled water and a pinch of salt. Set aside for 5 minutes.
Meanwhile, put the tomatoes, garlic, lemon zest and sugar in a large roasting tin and tear in ¼ of the basil leaves. Break in the ’nduja in small nuggets, then drain the gnocchi and add to the tin. Season, toss together with the oil and roast for 25-30 minutes. Stir halfway through, adding a splash of water if needed. To serve, stir through the cream and cheese until combined, then grind over black pepper and tear over the remaining basil.