Potatoes arrabbiata – for Pesach
This recipe is from the Jewish Chronicle.
Why make gnocchi when you can crush baby potatoes instead?
Ingredients
Handful of baby potatoes (skin on)
1 garlic clove, sliced
Pinch of dried chili flakes
200g passata
Handful of spinach
Olive oil
Salt and pepper
Instructions
1
Cook the potatoes in a pan of salted boiling water for about 10 minutes, until cooked through. Drain.
2
Pan-fry the sliced garlic in a splash of olive oil over a medium heat for a few minutes until it starts to brown, then add the chili flakes, passata and cooked potatoes.
3
Season generously with salt and pepper and simmer for about 10 minutes.
4
Add the spinach and simmer for a further minute until wilted, then squash each potato with the back of a fork, remove from the heat and serve.
