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The Week
The Week
National
The Week Staff

Recipe: harissa roast gnocchi bake by Shivi Ramoutar

Traybake heaven that makes a quick and delicious midweek supper

This dish is traybake heaven, said Shivi Ramoutar. You can just throw the ingredients into a baking dish, pop it into the oven and sit back and wait for dinner. 

Ingredients

  • 4 tbsp extra-virgin olive oil 
  • 2 tbsp rose harissa paste 
  • 1 red onion, unpeeled, cut into 8 wedges 
  • 3 garlic cloves, unpeeled, smashed 
  • 2 mugs of cherry tomatoes (about 300g) 
  • 500g packet of gnocchi 
  • ½-1 small bag of rocket 
  • ½ packet of feta cheese, crumbled

Method

  • Preheat the oven to 240°C. 
  • In a large roasting tin, mix together half the oil and half the harissa with the onion, garlic and tomatoes, along with a pinch of seasoning. Spread this out on one side of the roasting tin.
  • On the other half of the tin, mix together the gnocchi with the remaining oil and harissa.
  • Pop into the oven and bake for 25- 30 mins until the gnocchi is crispy and golden and the tomatoes have softened a bit. 
  • Toss the gnocchi through the softened vegetables, then add the rocket and crumbled feta. Season to taste and enjoy immediately.

Recipe from “Cook Clever: One Chop, No Waste, All Taste” by Shivi Ramoutar, published by HarperCollins at £20. To buy from The Week Bookshop for £15.99, call 020-3176 3835 or visit theweekbookshop.co.uk 

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