- 1 tbsp capers
Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…
- 4 anchovies (optional)
- 1 garlic clove
- 1 lemon, juiced and zested
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 50g herbs (we used parsley, chives and basil)
- 4 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 500g gnocchi
An Italian dumpling made with semolina or flour and potatoes, cooked and eaten in much the same…
Blitz the capers, anchovies, garlic, lemon juice and herbs with 3 tbsp of the olive oil to make a sauce. Season and set aside.
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.