Ingredients
- 30g sundried tomatoes
- 40g ‘Nduja
- 1-2 cloves garlic
- 1tbsp Tomato puree
- 1tsp sugar
- 250ml passata
- 50g rocket
- Balsamic vinegar
- Oil
- Butter
- 400g fresh gnocchi
- 50g rocket
- 35g parmesan
Method
- Chop the sundried tomatoes and add into a frying pan with the ‘Nduja sausage. Fry for 5 minutes until fragrant.
- Next, add the garlic, tomato puree, balsamic vinegar and a pinch of sugar. Cook for 1 minute, before adding the passata. Simmer for 15-20 minutes.
- In a wide non-stick frying pan, add 1tbsp oil and a knob of butter. On a medium to high heat, fry the gnocchi until golden and crisp, stirring occasionally to allow to brown all over.
- Pour the sauce all over the gnocchi, grate over parmesan and serve with fresh rocket.
