Gnocchi with herb sauce served on a white plate

Gnocchi with herb sauce

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(2 ratings)

Prep: 5 mins Cook: 5 mins

Easy

Serves 2-3

Rustle up this gnocchi with anchovies and herb sauce in just 10 minutes. If you don’t like anchovies, or want to make this dish vegan, simply omit them from the sauce

Nutrition and extra info

Nutrition: Per serving

  • kcal347
  • fat15g
  • saturates2g
  • carbs46g
  • sugars1g
  • fibre4g
  • protein5g
  • salt1.5g
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Ingredients

  • 1 tbsp capers
    Capers

    Capers

    kay-per

    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • 4 anchovies (optional)
  • 1 garlic clove
  • 1 lemon, juiced and zested
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 50g herbs (we used parsley, chives and basil)
  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 500g gnocchi
    Gnocchi

    Gnocchi

    noh-kee

    An Italian dumpling made with semolina, flour, potatoes or ricotta and spinach cooked and eaten…

Method

  1. Blitz the capers, anchovies, garlic, lemon juice and herbs with 3 tbsp of the olive oil to make a sauce. Season and set aside.

  2. Cook the gnocchi in salted water according to pack instructions, then drain. Heat the remaining oil in a non-stick frying pan over a high heat and add the gnocchi. Fry until crisp on the outside and warm all the way through – about 3 mins – remove from the pan and leave to drain on kitchen paper. Toss the gnocchi with the sauce, then divide between bowls, top with lemon zest and cracked black pepper to serve.

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Comments, questions and tips

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paulj1977
23rd Apr, 2018
5.05
This came out surprisingly well for such a simple recipe. I used dried parsley and basil and some fresh rosemary that we needed to use up. Certainly came out much tastier than expected and will be doing this again in the future.
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