Fresh, simple, spicy!
Gnocchi is really quick to cook - a couple of minutes, and there are few ingredients in this, but if they are fresh and tasty, it's a delightful dish. If you can't find nduja - probably an Italian deli for that one - then some spicy salami Napolitano, or - for a vegan alternative, just chop up a chilli!
INGREDIENTS
spinach
tomatoes
nduja - or some spicy salami, or a chilli
gnocchi
olive oil
Watch the video
METHOD
Wash the spinach, don't squeeze it dry, just pop it in a frying pan and cover it for a few minutes on a medium heat
When it's wilted, take it out and drain it - now you can squeeze it
Don't slice the nduja; it keeps better if you scoop out a couple of teaspoons of the meat paste, then fold the skin back over
If you're using a chilli, slice it up fine (don't use nduja and chilli - that's mad, and it detracts from the flavour of both)
Heat oil in the pan and add the nduja, spreading it about to flavour and colour the oil
Chop the tomatoes - if they're very small, halve them, smallish, quarter them, bigger - you get the idea: you want something you can pick up on a fork
Add the tomatoes to the pan
Boil some salted water
Finely chop the drained spinach
Pop the gnocchi in the boiling water - as ever, turn the water down a bit once it's boiling: a simmer will suffice
Add the spinach to the pan and stir everything through
When the gnocchi starts to rise, lift it out with a slotted spoon and add to the pan
Mix all that together