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Pan-fried potato bravas gnocchi

Jessica Brook
Jessica Brook

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Pan-fried gnocchi meets patatas bravas.
Pan-fried gnocchi meets patatas bravas.James Moffatt

Take the classic Spanish tapas dish, patatas bravas (potatoes with a spicy tomato sauce and aioli), but make it pasta.

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Ingredients

  • 3 tbsp extra virgin olive oil

  • 2 garlic cloves, crushed

  • 1 onion, finely chopped

  • 2 tsp smoked paprika

  • 2 tbsp tomato paste

  • 285g jar piquillo peppers (marinated red capsicum), drained and chopped

  • ¼ cup sherry vinegar

  • 2 tbsp honey

  • 500g store-bought baby gnocchi (preferably potato)

  • 8 saffron threads

  • 1 tsp boiling water

  • ⅓ cup store-bought aioli

  • baby purple basil leaves, to serve (optional)

Method

  1. Step 1

    Heat 2 tablespoons of the oil in a large saucepan over medium heat. Add the garlic and onion, season with salt and pepper, and cook for 5 minutes. Add the paprika and tomato paste and cook for 1 minute. Add the peppers, vinegar, honey and ¾ cup of water and bring to a simmer.

  2. Step 2

    Cook for 5 minutes. Remove from the heat, and using a hand-held stick blender, blend until smooth. Season to taste and keep warm.

  3. Step 3

    Cook the gnocchi in salted boiling water according to packet instructions, drain and refresh, then pat dry.

  4. Step 4

    Heat remaining tablespoon of oil in a large non-stick frypan over high heat. Add the gnocchi and cook for 5 minutes, or until golden and crisp. Toss through the sauce.

  5. Step 5

    Place the saffron in a small bowl and cover with 1 teaspoon of boiling water, set aside for 1 minute. Swirl the saffron through the aioli.

  6. Step 6

    Divide gnocchi between bowls. Serve with saffron aioli and baby basil, if using.

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Jessica BrookJessica Brook is a recipe writer.

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Original URL: https://www.smh.com.au/goodfood/recipes/panfried-potato-bravas-gnocchi-20220309-h22agd.html