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Home HEALTH A crispy chili sauce gnocchi recipe for quick weeknight dinners

A crispy chili sauce gnocchi recipe for quick weeknight dinners

Gnocchi With Crunchy Chili Sauce, Capers And Parmesan

Total times:20 minutes

Service:4

Total times:20 minutes

Service:4

Stephen Colbert once tweeted: “Every thirty minute recipe is a lie.”

My immediate reaction was to punish the famous catholic late night talk show host for breaking the ninth commandmentbut then I did some self-reflection and understood where it was coming from.

Too often we food writers say a dish can be whipped up in a flash, but then we hear home cooks say it took much longer.

Many factors can influence the time it takes to prepare a recipe, including culinary experience, available tools and appliance variations, but this recipe from “Great British Bake Off” finalist Ruby Tandoh’s cookbook, soon to be published. will publish, “cook as you are”, is the real deal.

All you need are two common, great-tasting ingredients, a little fat, and a hot skillet, and in about 10 minutes, you’ll have a salty and tangy sauce to go with your favorite pasta.

To make the dish, the gnocchi are first boiled. Then place the capers and crispy chili in the melted butter in a skillet and sizzle for a couple of minutes. When your sauce is nice and hot, add the cooked pasta to the pan, with a little reserved pasta water if needed, and toss and toss until well coated and slippery with the oil.

You pour it into a bowl, top it with grated Parmesan cheese, and off you go to the races.

6 weeknight pasta recipes that make dinner in no time

I had to buy gnocchi at the supermarket, but I had everything I needed to make this dish, including Tandoh’s recommended brand of chili crisp, Lao Gan Ma.

If you don’t keep chili crisp at home, consider doing so. This and other flavorful condiments are the key to quick overnight cooking because they’re an easy way to boost umami and, in this case, add texture, too.

How much do I use it? When our staff chose our favorite condiments in 2020, the chili crisp was my clear choice because you can mix it with noodles or vegetables, mix it with eggs and stir-fries, and serve it with a spoon in soups, like the coconut corn chowder that recently prompted my colleague Aaron Hutcherson to write a primer on the history and uses of chili crisp.

There is a wide world of chili crisp. These are our favorites.

In the article, he explained that the fried oil and spice mixture has been a staple in Chinese kitchens for generations and gained traction among home cooks around the world when Lao Gan Ma started selling it in jars in the 1990s. It also names its top four brands, which is helpful because with so many on the market now, you need guidance on getting one that has the right spice and crunch for you.

Can the kitchen serve as a balm for depression? A British author saved her life.

And that Tandoh cookbook? It will be released in the US in November. I was tempted by other recipes in the chapters on low-effort cooking so I can revisit it, but I couldn’t resist sharing this recipe now because it really is dinner in minutes.

Gnocchi With Crunchy Chili Sauce, Capers And Parmesan

Storage: Refrigerate up to 3 days.

Where to buy: Chili crisp can be found in Asian markets, well-stocked supermarkets, and online.

Do you want to save this recipe? Click the bookmark icon below the serving size at the top of this page, then go to My reading list in your washingtonpost.com user profile.

Scale this recipe and get a printable desktop version here.

  • 2 pounds of potato gnocchi
  • 3 tablespoons unsalted butter (you can substitute vegan butter, such as Miyoko brand)
  • 3 tablespoons capers in brine, well drained, plus more to taste
  • 2 tablespoons of crispy chili
  • 1/2 cup (2 ounces) grated Parmesan cheese (vegan Parmesan may be substituted)

Bring a large pot of water to boil. Add the gnocchi and cook according to package directions.

Reserve 1/4 cup of the cooking water and drain the gnocchi.

In a large skillet over medium-high heat, melt the butter. Once it’s sizzling, add the capers and crispy chili, making sure you get tablespoons of the crunchy chili flakes, not just the oil on top, and cook, stirring constantly, for about 30 seconds. Add the gnocchi to the pan, along with a couple of tablespoons of the reserved cooking water, then stir or shake the pan until the gnocchi are well coated and everything is hot, about 1 minute, adding more water as needed if the pan it is dry. .

Remove from heat and serve immediately, with the Parmesan cheese on the side.

calories: 528; Total Fat: 18g; Saturated Fat: 8g; cholesterol: 35mg; sodium: 1269mg; Carbs: 79g; Dietary Fiber: 8g; Sugar: 0g; Protein: 16g

This analysis is an estimate based on the available ingredients and this preparation. It should not be a substitute for the advice of a dietician or nutritionist.

Adapted from “Cook like you are” by Ruby Tandoh (Alfred A. Knopf, 2022).

Tested by Ann Maloney; email questions to voraciously@washpost.com.

Scale this recipe and get a printable desktop version here.

Search our Recipe Finder for over 9,900 post-tested recipes.

Did you make this recipe? Take a photo and tag us on instagram with #eatvoraciously.


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