Mob’s Chilli Butter Gnocchi
In this simple dish, gnocchi is dressed in a silky butter chilli sauce and topped with Parmesan and fresh basil for a speedy dinner.
From the book
The entire Mob workforce has a pretty passionate love affair with crispy chilli oil. We get through jars of it a week, using it to top most meals that come out of the staff kitchen. This speedy gnocchi number is dedicated to all of the Mob team, using our favourite ingredient to form a silky, umami-packed gnocchi sauce. There’s no chopping involved, so this is the perfect lazy supper.
|crispy chilli oil (we like Lao Gan Ma)
|cold salted butter, cubed
|a large handful of
|salt and black pepper
Set a large frying pan over a medium heat and add the chilli oil and 150ml of water. Bring to a gentle simmer and add the lemon juice.
Add the butter, reduce the heat to low and whisk to melt – the sauce should get thick and creamy and the butter will emulsify with the water. Remove from the heat.
Set a large saucepan of salted water over a medium heat and bring to a boil. Add the gnocchi and cook for 2 minutes, or until the pieces rise to the surface.
Lift the gnocchi out of the pan with a slotted spoon, then drop it into the sauce, with an extra splash of starchy pasta water if you need it (see Tip). Give it a good mix, adding more pasta water to loosen if needed. Add most of the Parmesan, then season to taste.
Spoon the gnocchi onto plates, then top with the basil leaves and the remaining Parmesan to serve.
Tip: If the sauce separates, add a splash more pasta water when you add your gnocchi to the frying pan, and toss vigorously to re-emulsify.