Pan-fried potato bravas gnocchi

Name: Pan-fried potato bravas gnocchi
Cook time: 30 min
Yield: 4
Cuisine: Spanish
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)

Jessica Brook

March 9, 2022

Pan-fried gnocchi meets patatas bravas.James Moffatt

easyTime:< 30 minsServes:4

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

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

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.
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.
Step 3
Cook the gnocchi in salted boiling water according to packet instructions, drain and refresh, then pat dry.
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.
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.
Step 6
Divide gnocchi between bowls. Serve with saffron aioli and baby basil, if using.