Seafood ragu with gnocchi
First make a classic Italian tomato sauce by gently frying shallot and garlic in olive oil until softened, then adding in canned tomatoes. Following that, add in a Knorr Fish Stock Pot to the sauce to create a rich seafood flavour. Cook uncovered to reduce the sauce slightly. Once it’s ready, heat through the (cooked) gnocchi by frying them in butter. Combine the gnocchi, cooked seafood and tomato sauce. Serve at once.
Serve: 4
Preparation time: 10 minutes
Cooking time: 15 minutes
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
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.
Go to knorr.co.uk for more of Marco Pierre White's recipes.