Student Suppers: 5-Ingredient Vegan Gnocchi Puttanesca
I really think that pre-made potato gnocchi is the ultimate comfort food. Ready in minutes, they cook in simply salted boiling water into tender little pillows with the most beautiful amount of bite, which, when dining solo once I’ve tossed them in sauce I’m prone to eating them straight out of the pan, without even bothering with a bowl. Today we’re putting together a real store-cupboard staple with just five ingredients (plus olive oil, salt and pepper of course) by tossing our little pillows in a punchy, garlic, nonpareil-caper and black olive-heavy sauce.
To get the recipe, as well as the recipe for the 5-Ingredient Thai Green Pea Soup I shared last week, head over to Refinery 29. And, of course, if you want to go full on puttanesca and you’re not following a vegan or vegetarian diet, feel free to add in a couple of jarred anchovy slithers, roughly chopped and dissolved into the oil at the same time you add the capers. However, I like it this way, as I honestly love capers so much (I literally have two different jars in my fridge right now) I want nothing to get in the way of their salty, briny flavour!