Seafood ragu with gnocchi recipe

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  • Serves 4
  • 10mins to prepare and 15mins to cook
  • 338 calories / serving
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A mediterranean dish that is as tasty as it is easy to make.

For the ragu sauce, heat the olive oil and gently fry the garlic and shallot for 1–2 minutes.

Stir in the tomatoes, Stock Pot, thyme and bring to the boil. Simmer gently for 10 minutes, stirring occasionally until it thickens slightly.

Melt butter with 75ml of water in a large, heavy-based frying pan.

Toss the drained gnocchi in the butter mix. Add the cooked seafood and cook for 1–2 minutes until heated through.

Add the tomato ragu mix and gently shake the pan to mix all the ingredients together. 

Garnish with basil and coriander sprigs and serve at once.

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  • Ingredients

  • 1tbsp olive oil
  • 1 clove garlic, crushed
  • 1 shallot or ¼ onion, finely chopped
  • 400g (13oz) chopped tomatoes
  • 1 Knorr Fish Stock Pot
  • sprig of thyme
  • 15g (½oz) butter
  • 500g (16oz) gnocchi, blanched in boiling water, drained
  • 200g (7oz) cooked, shelled mussels
  • 200g (7oz) cooked clams or prawns
  • fresh basil to garnish
  • fresh coriander to garnish
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  • Energy 1428kj 338kcal 17%
  • Fat 8.5g 12%
  • Saturates 2.7g 14%
  • Sugars 4.6g 5%
  • Salt 3.7g 61%

of the reference intake
Carbohydrate 42.5g Protein 22.4g Fibre 3.4g


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