20-Minute Meals: Real Fast Food
By Jamie Oliver
Ingredients
1 tablespoon baby capers in brine
1 bunch of oregano (20g)
20g blanched almonds
400g potato gnocchi
2 cloves of garlic
4 anchovy fillets in oil, from sustainable sources
1 x 400g tin of plum tomatoes
2 large jarred roasted red peppers (160g)
½ x 125g ball of buffalo mozzarella
Method
- Put a large non-stick frying pan on a medium-high heat with 2 tablespoons of olive oil and the capers. Pick in the oregano. Finely chop the almonds, add to the pan and fry until everything is crispy, tossing regularly, then remove to a small bowl, leaving the fragrant oil behind.
- Add the gnocchi to the pan and fry for 3 minutes, tossing regularly, while you peel, finely chop and add the garlic. Add the anchovies, scrunch in the tomatoes through clean hands, and add 1 tin’s worth of water. Finely chop and add the peppers. Cook for 8 minutes, or until reduced and saucy, stirring occasionally.
- Stir half the crispy capers, oregano and almonds through the gnocchi, then season to perfection with sea salt and black pepper. Tear over the mozzarella, and sprinkle over the reserved crispy bits to finish.
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