Gnocchi with Prawns in a Tomato Caper Sauce Recipe

Learn how to prepare this tasty gnocchi dish, one of Joe Fortes’ entree choices for Dine Out Vancouver

INGREDIENTS

• 10 cloves garlic, minced
• 10 pieces anchovy filets, chopped
• 1 tsp chili flakes
• 1/2 cup olive oil
• 2 L can diced tomatoes, half-pureed
• 150 ml kalamata olives, pitted and halved
• 60 ml capers
• 1 1/4 tsp salt
• 1 tsp black pepper
• 1 tsp sugar
• 200 ml fresh basil, torn
• 1 kg prawns, peeled
• 1.2 kg homemade or good quality store bought gnocchi
• Fresh Grana Padano Parmesan cheese

DIRECTIONS

1. Bring a large pot of salted water to a boil.
2. Heat olive oil in a large pot and add chili flakes, garlic, anchovies, salt and pepper. Sauté over medium heat stirring until fragrant and golden, about 2 minutes.
3. Add tomatoes, olives, sugar and capers. Simmer for 10 to 15 minutes.
4. Add the prawns to the sauce and let simmer for 3 to 5 minutes.
5. While prawns are simmering in the sauce, add the gnocchi to the boiling water.
6. Boil until the gnocchi float to the top, about 3 to 4 minutes.
7. Drain well and pour into large casserole dish.
8. Pour sauce over top of gnocchi, sprinkle with fresh basil and Parmesan cheese.
9. Serve immediately.

Serves 6

Recipe courtesy of Joe Fortes