'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.

4.5 out of 5 stars(19) Rate this recipe

Serves2
CourseMain meal
Prepare10 mins
Cook30 mins
Total time40 mins

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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

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.

Typical values per serving when made using specific products in recipe