One-Pan Gnocchi Alla Puttanesca
with Crunchy Kale Salad
Cooking time
15 minutes
Servings
2/4
Calories
680 /serving
Knowing there’s a 15-minute meal waiting for you at home is a boost on a busy week. This bold puttanesca is bright with tomato and briny with capers and olives. Just dress the side salad in our cold-pressed Italian vinaigrette.
We will send you:
- 2 Garlic cloves
- 100g Radishes
- ½ Bunch of kale
- 45ml Cold-pressed Italian vinaigrette
- 40g Olives
- 100ml Tomato sauce
- 30ml Vegetable demi-glace
- 10g Capers
- 300g Gnocchi
Contains: Milk • Sulphites • Wheat
You will need:
Large pan
Oil
Salt & pepper (S&P)
2 or 4 tbsp Butter
Total Fat
37 g
Saturated Fat
10 g
Sodium
1490 mg
Total Carb
77 g
Sugars
8 g
Protein
15 g
Fibre
8 g
Preparation
Toast the pasta
- In a large pan, heat a drizzle of oil on medium-high.
- Add the pasta and toast, 5 to 7 min., until beginning to brown.
- Transfer to a bowl and reserve the pan.
Mise en place
- Meanwhile, mince the garlic.
- Remove the kale leaves from the stems; roughly chop the leaves.
- Thinly slice the radishes.
- Roughly chop the capers.
- Pit and roughly chop the olives.
Make the sauce & combine the pasta
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the garlic, olives and capers. Sauté, 1 to 2 min., until fragrant.
- Add the tomato sauce, demi-glace, ¼ cup water (double for 4 portions) and S&P.
- Cook, stirring often, 2 to 3 min., until beginning to thicken.
- Add the pasta and 2 tbsp butter (double for 4 portions). Cook, stirring often, 1 to 2 min., until combined.
Make the salad
- Meanwhile, in a medium bowl, combine the kale, a drizzle of oil and S&P. Massage, 1 to 2 min., until softened.
- Add the radishes and vinaigrette; toss well.
Plate your dish
- Divide the pasta and salad between your plates. Bon appétit!
