PREP TIME 10 MINUTES COOK TIME 20 MINUTES SERVES
INGREDIENTS
● 1 or 2 brown onion(s), depending on size ● 4 tbsp vegetable oil ● 3 cloves garlic ● 400g tinned chopped tomatoes ● 2 tsp smoked paprika ● 500g pre-cooked gnocchi ● 2 tbsp mayonnaise
METHOD
1 To make the sauce, halve, peel and finely dice the onion. Tip 2 tbsp of the oil into a medium saucepan and place it over a medium heat.
2 Once the oil begins to shimmer and loosen, tip in the onion and a generous pinch of salt. Fry for 4-5 minutes, until softened slightly. Peel and crush 3 cloves of garlic while you wait.
3 Once the onions have softened slightly, tip in 3⁄4 of the garlic and fry for a further 1-2 minutes, until fragrant, then simmer.
4 Tip 1 x 400g tin of tomatoes and 1 tsp of the paprika into the pan and reduce the heat to low.
5 Simmer for 10-12 minutes, until the sauce has reduced by half. Get on with the rest of the dish while you wait.
6 Tip the remaining 2 tbsp of oil into a large frying pan and place it over a medium-high heat. Once the oil starts to shimmer and loosen, tip in 500g of gnocchi and a pinch of salt.
7 Fry for 7-8 minutes, tossing regularly, until golden all over.
8 Beat the remaining garlic with 2 tbsp of mayonnaise in a small bowl. Season with a small pinch of salt and a good grind of pepper. If you are still waiting on your gnocchi and sauce, now would be a great time to do any washing up.
9 Divide the crispy gnocchi between plates and spoon over the tomato sauce.
Dollop on a generous spoonful of the mayo mix, sprinkle over 1 tsp of paprika and servefl
Tuesday and Wednesday meals:
by Rebecca Seal and Chantal Symons (£17.99, Conran Octopus).