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Gnocchi Nicoise
What you will need:
  • 30ml Morgenster Extra Virgin Olive Oil
  • 5ml crushed garlic
  • 3 shallots, halved and sliced
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • 2 carrots, peeled and diced
  • 1 stalk celery, sliced
  • 30ml brandy (optional)
  • 400g plum tomatoes
  • 15ml tomato paste
  • 250ml vegetable stock
  • 1 bay leaf
  • 50g Morgenster Kalamata Olives, pitted and halved
  • salt and pepper
  • 500g vacuum-packed gnocchi

    How to prepare:
    Heat the oil in a saucepan over a medium heat.
    Fry the garlic, shallots, red and yellow pepper, carrot and celery for 5-10 minutes until soft.
    Add the brandy and cook for a further 3 minutes.
    Add the rest of the ingredients, except the gnocchi.
    Bring to a simmer and lower the heat.
    Cover and cook for 40-50 minutes until thickened.
    Remove bay leaf.
    Season to taste.
    Bring a pot of salted water to the boil.
    Boil the gnocchi until one floats to the top, about 3-5 minutes.
    Drain immediately and toss with the sauce.

    Recipe supplied by The Star, Angela Day.

    Click here to download the recipe in pdf format.
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