Seafood Ragu with Gnocchi
-
Recipe serves 4
-
Preparation Time
10 min
- Cooking Time
15 min
Ingredients
- 1tbsp olive oil
- 1 clove garlic, crushed
- 1 shallot or ¼ onion, finely chopped
- 400g can cherry tomatoes
- 1 Knorr Fish Stock Pot
- 200g cooked, shelled mussels
- 200g cooked clams or prawns
- 500g gnocchi, blanched in boiling water, drained
- 15g butter
- 1 sprig of thyme
- Basil and coriander sprigs
Method
- First make the ragu sauce. Heat the olive oil in a casserole dish. Add in the garlic and shallot and fry gently without allowing it to colour, for 1–2 minutes.
- Add in the tinned cherry tomatoes and the Knorr Fish Stock Pot, stirring to mix it in well. The Knorr Fish Stock Pot flavours the sauce.
- Add in the sprig of thyme, bring the sauce to the boil, then reduce the heat and gently cook the sauce uncovered for 10 minutes, stirring now and then, so that it thickens slightly.
- Now, place the butter and 75ml of water in a large, heavy-based frying pan. Heat the mixture so that the butter melts and the water boils so that it emulsifies.
- Add in the drained gnocchi, tossing to coat it in the mixture. Add the cooked clams and mussels to the gnocchi in the pan and cook for 1–2 minutes until heated through. I’ve used clams and mussels but if you’d rather use cooked prawns or other seafood, then do.
- Ladle in the tomato ragu mixture and gently shake the pan to mix all the ingredients together. I do mean gently!
- Garnish with basil and coriander sprigs and serve at once.
