Gnocchi puttanesca in a bag
Cherry tomatoes, olives, capers & crème fraîche
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.
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
- Preheat the oven to 220°C/425°F/gas 7 and lay out a large sheet of thick tin foil (about 60cm long).
- 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.
- 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.
- 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.
- 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.
- 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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