One-Pan Gnocchi Alla Puttanesca
with Crunchy Kale Salad
680 cals
15 mins
Description
Knowing there’s a 15-minute meal waiting for you at home is a boost on a busy week. This bold puttanesca is bright with tomato and briny with capers and olives. Just dress the side salad in our cold-pressed Italian vinaigrette.
Contains:
Milk • Sulphites • Wheat
Ingredients
for 2 servings
(Double for 4 portions)
2 Garlic cloves
100g Radishes
½ Bunch of kale
45ml Cold-pressed Italian vinaigrette
40g Olives
100ml Tomato sauce
30ml Vegetable demi-glace
10g Capers
300g Gnocchi
Nutrition
Total fat | 37g |
Saturated Fat | 10g |
Sodium | 1490mg |
Total carbs | 77g |
Sugar | 8g |
Protein | 15g |
Fibres | 8g |
Recipe Instructions
Step 1: Toast the pasta
- In a large pan, heat a drizzle of oil on medium-high.
- Add the pasta and toast, 5 to 7 min., until beginning to brown.
- Transfer to a bowl and reserve the pan.
Step 2: Mise en place
- Meanwhile, mince the garlic.
- Remove the kale leaves from the stems; roughly chop the leaves.
- Thinly slice the radishes.
- Roughly chop the capers.
- Pit and roughly chop the olives.
- Bacon: In a pan, heat a drizzle of oil on medium-high. Cook, 3 to 4 min. per side, until crispy. Transfer to a paper towel-lined plate and roughly chop. Transfer to the pan in step 3.
Step 3: Make the sauce & combine the pasta
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the garlic, olives and capers. Sauté, 1 to 2 min., until fragrant.
- Add the tomato sauce, demi-glace, ¼ cup water (double for 4 portions) and S&P.
- Cook, stirring often, 2 to 3 min., until beginning to thicken.
- Add the pasta and 2 tbsp butter (double for 4 portions). Cook, stirring often, 1 to 2 min., until combined.
Step 4: Make the salad
- Meanwhile, in a medium bowl, combine the kale, a drizzle of oil and S&P. Massage, 1 to 2 min., until softened.
- Add the radishes and vinaigrette; toss well.
Step 5: Plate your dish
- Divide the pasta and salad between your plates. Bon appétit!