I love gnocchi, but only if they are pan-fried. I found boiled ones to be a bit heavy and sloppy. When I discovered pan-fried gnocchi (thanks to Nigella!), it was a game changer and since then I don’t do it any other way.
If I remember it right, I saw this recipe on one of the Sainsbury’s recipe cards, which you can pick up from the store. The recipe is so easy and adaptable, you can easily adjust it to your taste.
PAN-FRIED GNOCCHI WITH WATERCRESS PESTO & ROASTED TOMATOES
200g cherry tomatoes, halved
2 garlic cloves, finely chopped
75ml olive oil, plus extra for frying
3 tbsp walnuts/pine nuts, toasted
1 x 110g bag watercress
1 x 500g pack fresh gnocchi
100g fine green beans, halved
- Preheat the oven to 200C. Place the halved tomatoes on the oiled roasting tray and roast until they are ready and caramelised on the edges.
- While the tomatoes are roasting, make the pesto by putting the garlic, olive oil, walnuts and the watercress in a food processor, blitz to combine. Check for seasoning.
- Heat a large frying pan with a splash of olive oil, add the gnocchi and toss gently over a medium-high heat for 6-8 minutes until lightly golden.
- Meanwhile, cook the beans in boiling salted water for 2-3 minutes until just tender, drain.
- To assemble, add the pesto to the gnocchi and toss together. Gently stir in the beans and tomatoes. Serve as a side dish or as a main with some salad.
Here is a quick improvisation on one of the classic Italian Polpette, which I made few times before, which I highly recommend. Fennel is this magic ingredient, which transforms these meatballs to another level of deliciousness.
This time I ran out of fennel seeds, instead I just added some chilli powder, paprika & Worcestershire sauce for a little bit of kick, plus cannellini beans for some substance.
PORK POLPETTE IN TOMATO SAUCE WITH CANNELLINI BEANS
For tomato sauce:
100ml extra virgin olive oil
1 white onion, finely sliced
1 garlic clove, chopped
1/2 tbsp salt
1/4 tsp pepper
pinch of chilli flakes to your taste
1/2 paprika powder
2 x 400g tins chopped tomatoes
1 small handful of oregano, finely chopped
pinch of caster sugar
1 teaspoon Worcestershire sauce (optional)
1 x 400g tin of cannellini beans (or any other canned beans of your choice)
chopped dill/parsley to garnish (optional)
For the Polpette:
1.5 kg minced pork
3 medium free-range eggs
large pinch of dried chilli flakes
salt flakes and freshly ground black pepper
- To make a sauce, heat half the oil in a large saucepan and sweat the onion, garlic, salt, pepper and chilli on a medium heat for about 15 minutes. When transparent, add the tinned tomatoes, cannelloni beans and bring to a gentle simmer. Leave to bubble on the lowest heat for about 20 minutes. Turn off the heat and add the sugar, Worcestershire sauce, if using, and the oregano. Taste and see if it needs anything else. Set aside for now.
- To make meatballs, preheat the oven to 220C. Put the pork, eggs, breadcrumbs, chilli flakes, salt and pepper into a large mixing bowl and massage thoroughly. Roll into approx 45g balls, place them on a greased baking tray and roast in the oven for 10 minutes, turning once until they are starting to brown.
- Then poach the meatballs in the tomato & beans sauce for 10 minutes.
- Serve on its own with some fresh chopped herbs and nice crusty bread or focaccia.