Chef Dean Edwards is making a cheap but chic dinner using Italian-style gnocchi in a rich balsamic and tomato sauce.
The price comes in at just over £1 a head, so you can feed a family of four for under a fiver!
800g fresh potato gnocchi (2 packs if using shop bought)
250g chestnut mushrooms sliced
2 cloves garlic crushed
1 red onion very finely diced
3 cloves garlic crushed
1 400g tin chopped tomatoes
2 tbs balsamic vinegar
50g Parmesan cheese shavings
Fresh basil to serve
1. In a large very hot pan fry the mushrooms in some oil, this will take around 6-7 minutes until they are golden, throw in the garlic and cook for a further minute then set to one side. In the same pan add another splash of oil then add in the gnocchi, cook over a medium heat for 3 minutes then carefully turn and cook for another 3-4 minutes. Season with salt and pepper.
2. Meanwhile make the sauce by frying the onion and garlic in a splash of oil for 5 minutes. Add the balsamic and reduce until syrupy, add the tomatoes and then simmer for another 3-4 minutes. Season with salt and pepper.
3. Spoon some of the sauce onto the bottom of the serving plates/bowls then top with the crispy gnocchi and mushrooms, finally shave on some parmesan cheese and scatter over some torn basil.