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NDUJA & TOMATO SAFFRON GNOCCHI SARDI

NDUJA & TOMATO SAFFRON GNOCCHI SARDI

(by Tom Mitchell-Dawson)  

I could count on one hand (possibly one finger) the amount of times I have bought nduja before starting work on this recipe. It doesn’t often crop up in my shopping list and rarely do I stumble across it when at the shops.

Its popularity is not by chance though. The fattiness and blend of herbs, spices and Calabrian chillies makes it the perfect ingredient to inject a ton of flavour into a recipe with little fuss.

A versatile ingredient, able to be used in a variety of ways, but in this dish it simply melts away to create the deepest, most flavourful tomato sauce. 

Gnocchi Sardi is the perfect pasta for this recipe. Its small ridges allow it to cling on to the silky sauce and take on the flavour of the nduja. You could use the regular gnocchi sardi for this recipe but I find the saffron gnocchi adds a wonderful vibrancy that works really well with the dish. Enjoy this recipe when in need of something a little comforting. 

INGREDIENTS YOU'LL NEED  

240g Pastaio A Mano Saffron Gnocchi Sardi

40g Nduja

2 Cloves Garlic

2 San Marzano Tomatoes 

Handful of Kalamata Olives 

Handful of Basil Leaves, torn

Parmesan, grated

(Serves 2)

 

HOW TO MAKE IT

Step 1

Begin by setting a pan over a medium heat with a little olive oil. When the oil is hot, add in the nduja and gently fry. The nduja will start to slowly melt away. 

Step 2

When the nduja has released its oils add in the garlic and fry for a minute or so before adding in the tomatoes. Allow the tomatoes to cook down as you crush in a handful of Kalamata Olives.

Step 3

Allow the sauce to tick away as you start to cook the pasta. While the pasta is cooking keep an eye on the sauce and add a little pasta water where needed. 

Step 4

When the pasta is cooked through, transfer it to the sauce with the grated parmesan and torn basil leaves and toss through to ensure every piece of pasta is coated. 

Serve the pasta in deep bowls with a sprinkling of black pepper and enjoy. 

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