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Serving size
Ingredients
Ingredients
-
30g pitted green olives(Green Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
-
2 tbsp red wine vinegar(red wine vinegar (100%))
- 80g rocket
-
600g potato gnocchi(Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
- 10g pine nuts
- 160g green beans
-
400g passata(tomatoes, salt, citric acid)
- 2 pepper
- 2 onion
- 4 garlic clove
-
200g hot cooking chorizo(pork, smoked paprika, salt, spices)
Allergens
None
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 106Kcal | 554Kcal |
| 443kJ | 2320kJ | |
| Fat | 5.1g | 27g |
| of which saturates | 1.7g | 9.1g |
| Carbohydrates | 11g | 60g |
| of which sugars | 2.4g | 13g |
| Protein | 2.9g | 15g |
| Salt | 0.55g | 2.9g |
| Fibre | 1.5g | 8.0g |
6 plants
Chorizo Puttanesca Gnocchi with Olives & Green Bean Salad
Our twist on fiery puttanesca includes pillowy gnocchi, stirred through the rich sauce, and spicy hot chorizo, sizzled till golden. Of course we can't forget the classic ingredients: juicy olives, creamy passata and tangy vinegar. Serve alongside a crunchy green bean salad. Buon appetito!
Cooking Instructions
Cooking Instructions
Before you start
- Pull out a a large frying pan, a medium non-stick frying pan, a medium bowl & a measuring jug
Sizzle the chorizo
- Dice the chorizo into 1cm chunks
- Heat the large frying pan on medium-high heat. Once hot, add the chorizo and cook for 4 mins, stirring frequently, until golden
Simmer the puttanesca
- Finely chop or crush the garlic. Thinly slice the onions and peppers. Roughly chop the olives
- Add the onion and pepper to the chorizo pan and cook for 4-5 mins, until softened. Season with salt and pepper. Add the garlic and cook for another 1 min, then stir in the olives, passata and 100ml water. Bring to a boil, then lower the heat and simmer for 5-6 mins, until thickened slightly
Make the green bean salad
- Meanwhile, trim and halve the green beans
- Heat the medium non-stick frying pan with 1 tsp oil on medium heat. Once hot, add the green beans and cook for 3-4 mins, until softened
- Add the pine nuts and cook for a further minute, until golden. Transfer to the medium bowl and set aside
Cook the gnocchi
- Return the medium frying pan to medium-high heat with 2 tsp oil. Once hot, add the gnocchi and cook for 4-5 mins, tossing regularly, until golden brown. Season with salt
- Stir the cooked gnocchi through the puttanesca sauce
Plate up
- Toss the rocket, vinegar and 1 tsp olive oil through the green beans. Season with salt and pepper
- Serve the chorizo puttanesca gnocchi into bowls, with the green bean salad alongside
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