Quick dinner recipe: Gnocchi with chilli crisp oil
The IndependentSign up to IndyEat's free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free Get our food and drink newsletter for free SIGN UP I would like to be emailed about offers, events and updates from The Independent. Gnocchi with chilli crisp sauce, capers and parmesan Serves: 4 Time: 20 minutes This five-ingredient recipe, from the British food writer Ruby Tandoh, comes together in about 20 minutes. Tandoh recommends the Lao Gan Ma brand of chilli crisp, as well as vegan butter and vegan parmesan cheese for those avoiding dairy. Ingredients: 900g potato gnocchi 3 tbsp unsalted butter 3 tbsp capers in brine, well drained, plus more to taste 2 tbsp chilli crisp 56g grated parmesan cheese Method: Bring a large pot of water to a boil. Once it’s sizzling, add the capers and chilli crisp, making sure to get spoonfuls of the crispy chilli flakes – not just the oil on top – and cook, stirring constantly, for about 30 seconds.
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