Quick gnoc­chi hot­pot

The Mail on Sunday - You - - Food Exclusive -

SERVES 4 SHOP & PREP Have ready 500g good qual­ity bought fresh tomato sauce (flavoured with basil if wished), 800g good qual­ity bought potato gnoc­chi, 6 slices parma ham (or other air-dried ham) and a small pot of pesto for dol­lop­ing. Peel and chop a medium red onion. Heat a ta­ble­spoon of olive oil in a large-lid­ded, shal­low casse­role or wide heat­proof dish, add the onion and fry for 6-7 min­utes or un­til just coloured and translu­cent. Stir in the tomato sauce, bring to a sim­mer, cover and cook for 5 min­utes. At same time cook the gnoc­chi in salted boil­ing water ac­cord­ing to packet in­struc­tions un­til they rise to the sur­face, then drain and stir into the tomato base. Heat the grill. TO FIN­ISH Ar­range the ham in piles on top of the gnoc­chi with­out touch­ing each other, then dot with pesto (us­ing 1-2 tbsp in to­tal or to taste). Pop un­der the grill for 4-5 min­utes un­til the ham is crisp and lightly browned. Serve straight­away. WITH ADDED AUBERGINE If wished, dice 1 aubergine and fry with a lit­tle oil un­til golden, cook­ing in batches as nec­es­sary, then add to the tomato mix­ture with the onion and pro­ceed as above.

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