Short on time but craving something with real character? This creamy tomato gnocchi with ’nduja and lemon pangrattato is on the table in no time. The soft gnocchi cook directly in the spiced tomato cream sauce, allowing all the flavours to come together beautifully. The crispy pangrattato adds exactly the right contrast in texture and freshness.
Ingredients creamy tomato gnocchi
For the gnocchi
500 g fresh potato gnocchi | 70 g ’nduja, broken into pieces | 1 medium shallot, thinly sliced | 3 garlic cloves, thinly sliced | 3 tbsp tomato purée | 120 ml dry white wine or dry vermouth | 300 ml passata | 180 ml double cream | 45 g Parmigiano Reggiano, finely grated | Zest of 1 lemon | Olive oil | Salt | Black pepper
For the lemon pangrattato
40 g coarse breadcrumbs or panko | 1.5 tbsp olive oil | Pinch chilli flakes | Lemon zest | Parsley
Place a stainless steel sauté pan over medium heat and add a drizzle of olive oil. Let the ’nduja melt gently until the fat turns deep red and your kitchen smells like Italy. Add the shallot and cook gently until translucent. Then add the garlic and cook briefly, making sure it does not burn.
Stir in the tomato purée and cook for a few minutes until it darkens slightly and begins to caramelise. This is where the flavour develops. Deglaze with the white wine and scrape up all the caramelised bits from the base of the pan. Let it reduce until the sauce looks glossy.
Add the passata and double cream and bring to a gentle simmer. Season with salt and freshly ground black pepper. Add the gnocchi straight into the sauce and let them cook in it. They will absorb the flavour and the sauce will naturally thicken and turn beautifully creamy. Stir gently.
Remove the pan from the heat and stir in the Parmigiano Reggiano until the sauce turns glossy and smooth. Add the lemon zest for freshness and balance. Taste and adjust the seasoning if needed. You are the chef.
Heat a little olive oil in a small pan and toast the breadcrumbs with chilli flakes until golden and crisp. It takes two minutes and makes all the difference. Finish with lemon zest or parsley. Spoon the gnocchi into bowls and top with pangrattato, extra cheese and a final crack of black pepper.
