Hello, I'm Marcus.

Crispy Gnocchi
Puttanesca

BEFORE YOU START

Preheat oven to 200*C | Microplane |
Ovenproof frying pan | Frying pan | Kettle
boiled | Saucepan | Colander

INGREDIENTS
For the gnocchi
500g gnocchi

2 tbsp olive oil

2 tbsp vegan butter

3 cloves garlic

2 tbsp nutritional yeast (nooch)

5g fresh basil leaves

Salt and pepper to taste

For the puttanesca

2 cloves garlic

2 tbsp capers

75g good pitted black olives (we like

kalamata)

1 tsp chilli flakes (more if you like it

spicy)

1 tin good quality chopped tomatoes

1 tbsp maple syrup or sugar (more to

taste)

10g basil leaves

Salt and pepper to taste

METHOD
 Prepare the sauce: Peel and grate the
garlic. Warm the olive oil in the frying
pan over a medium heat. Add the garlic
to the pan and stir for 30 seconds. Add
the capers, olives and chilli flakes and
stir for 1 minute. Add the chopped
tomatoes to the pan and stir to
combine. Put the pan in the oven and
roast the puttanesca as you prepare
the gnocchi (10-15 minutes).

 Prepare the gnocchi: Add the gnocchi

to a pan of boiling water and cook for
2-3 minutes, drain the gnocchi and set
to one side. Peel and roughly chop the
garlic. Finely slice the basil leaves. Add
the olive oil and butter to the pan and
warm over medium heat until the butter
has melted. Add the garlic to the pan,
fry until the garlic has become
aromatic and slightly golden, remove
from the pan and discard. Add the
gnocchi to the pan and fry until golden
and crispy. Drain off any excess oil
from the pan (you can do this by
tipping the gnocchi into a colander
before tipping it back into the pan.
Sprinkle over the nooch, basil and a
little salt and pepper and toss to
combine.

 Finish and serve: Finely slice the basil

leaves. Remove the pan from the oven
add the maple syrup and stir, taste and
season with salt and pepper. Stir the
basil into the sauce (saving some for
garnish. Spoon the sauce into bowls,
sprinkle over a little nooch, spoon the
gnocchi onto the sauce, dress with a
little basil and serve immediately.

Enjoy

Source: BOSH!