Serves 2
Ingredients for Gnocchi:
125g Instant Mash (ff)
1 Egg, whisked (ff)
1tsp Garlic salt
1tsp oregano
1tbsp Schwartz Cajun powder
4tbsp chopped parsley
Mix the Instant mash with the Cajun powder, herbs & garlic salt, make up as instructed on the packet, add 1 egg & mix well, cover & place in the fridge overnight, next day remove & roll into golf ball size balls. Set the oven to 200C, spray a tray with Fry Light, place the balls in it and cook until browned (20mins).
Ingredients for the sauce:
½ tsp red chilli powder
1 Red Pepper (s) (sff)
1 Onion, finely chopped (s) (sff)
1 tbsp. sweetener
2 garlic, finely chopped (sff)
3 tbsp. chopped parsley
400ml Passata (s) (sff)
Mixed dry herbs
Over a naked flame burn the skin of the pepper, remove from the flame & peel, deseed & cut into small pieces. In a saucepan, sprayed with Fry Light, cook the onion, garlic, chilli flakes & pepper until soft, add the passata, sweetener, dried herbs, bring to the boil then reduce the heat to a simmer for 20 mins.
Plate up the Gnocchi with the sauce purred over and enjoy with a side salad.
Credit: Pete’s Recipe Book