Jamie drizzling honey on top of a fig tart

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Gnocchi puttanesca in a bagGnocchi puttanesca with Cherry tomatoes, olives, capers and crème fraîche, cooked in a tin foil bag

Gnocchi puttanesca in a bag

Cherry tomatoes, olives, capers & crème fraîche

Gnocchi puttanesca in a bagGnocchi puttanesca with Cherry tomatoes, olives, capers and crème fraîche, cooked in a tin foil bag

25 mins (PREP 5 MINUTES, COOK 20 MINUTES)
Not Too Tricky

serves 1

About the recipe

Riffing on my recipe from Happy Days with The Naked Chef, this is all about simple cooking, made with a bit of love and care.


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake

Ingredients

olive oil

200g potato gnocchi

1 tablespoon capers

100g mixed-colour cherry tomatoes

4 black olives, stone in

½ a red chilli

optional: 1 anchovy fillet, from sustainable sources

a few sprigs of soft herbs, such as basil, marjoram, mint

½ a lemon

25g Parmesan cheese

1 free-range egg

3 tablespoons crème fraîche

Top Tip

Take this as a principle recipe, mixing up the flavours and ingredients as you see fit. I’ve given you the measurements for one person here, but feel free to double up – you’ll just need a larger piece of foil. Happy cooking!

Method

  1. Preheat the oven to 220°C/425°F/gas 7 and lay out a large sheet of thick tin foil (about 60cm long).
  2. Drizzle one half of the foil with olive oil and pile the gnocchi on top. Add the capers and tomatoes, squashing a couple of tomatoes to release their juices. Destone and tear over the olives, finely slice and scatter over the chilli (deseed if you like), then tear over the anchovy fillet and herbs.
  3. Drizzle everything with 1 tablespoon of oil and season with black pepper. Squeeze over the lemon juice, add a splash of water, then finely grate over the Parmesan.
  4. Crack and separate the egg. Brush around the perimeter of the foil with egg white (save the yolk for another recipe), then fold in the foil overhang, tightly rolling the sides in towards the centre to seal.
  5. Carefully transfer the bag to a baking tray, then place the tray on the hob over a medium heat for 5 minutes, or until the bag starts to puff up.
  6. Bake on the middle shelf of the oven for 15 minutes, then remove from the oven and leave to steam for 5 minutes. Dollop over the crème fraîche, to serve. Delicious served with a seasonal salad, or an extra portion of steamed or roasted seasonal veg on the side.

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