Servings
4
Prep time
Cook time
Recipe
Ingredients
- 2 tbsp olive oil
- 3 large cloves garlic, crushed
- 1 red chilli, seeds removed & finely chopped
- ½ cup chopped pitted Kalamata olives
- 10 anchovy fillets (approx 30g), drained & chopped
- 2 tbsp baby capers, rinsed
- 400g tin cherry tomatoes
- 2 tbsp chopped fresh oregano
- ½ punnet grape or cherry tomatoes, halved
- Freshly ground black pepper
- 500g Grand Italian Potato Gnocchi
- 200g chorizo, thinly sliced & fried until crisp, if desired
- Shaved or grated parmesan, for serving
Method
- Heat the oil in a medium-sized frying pan and sauté the garlic and chilli for 1 min. Add the olives, anchovies and capers, sauté a further 3 mins. Add the tomatoes and oregano, reduce the heat and simmer for 5 mins, then toss through the fresh tomato. Keep warm.
- Boil the gnocchi according to the directions on the pack, drain well and then toss through the prepared sauce. Spoon into serving bowls and top with chorizo and shaved parmesan.
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