Batata Harra Gnocchi

A 10 minute spin on Lebanese Batata Harra using pillowy gnocchi.

10 minutes cook

Serves 2

Mia Jacobs

Ingredients

For the sauce

2 tbspextra virgin olive oil

1 tbsptomato puree

1 tspsmoked paprika

1/2 tspground coriander

1/2 tspchilli flakes

3garlic cloves, finely chopped

a big pinchflakey salt

500gfresh gnocchi

1/2lemon, juice

20gfresh coriander, finely chopped

to servevegan burrata, yoghurt or hummus

For such a simple meal this packs a real punch of flavour. This ones inspired by one of my favourite Lebanese dishes, Batata Harra, crispy potatoes fried with paprika, garlic, lemon and coriander. This one uses gnocchi to make it a complete meal and tomato puree for even more depth and umami.

Method

In a large frying pan heat the extra virgin olive oil. Once hot add the tomato paste and spices. Stir together and fry for 2 minutes until it deepens in colour slightly.

Add the garlic and stir together. Fry on a medium heat for 3-4 minutes.

Meanwhile, boil a large pan of salted water and boil the gnocchi until they float to the surface of the water. Remove (reserving a ladle of pasta water) and drop into the sauce.

Stir the gnocchi into the sauce with a small ladle of pasta water to loosen the sauce. Turn off the heat, squeeze in half a lemon and sprinkle in the fresh coriander. Stir to combine and season with plenty of cracked black pepper, adding more salt if needed.

Serve with something creamy like vegan burrata, greek yoghurt or hummus, and enjoy!