Asparagus & Tomato Gnocchi With Crispy Capers

Heat a large, wide-based pan (preferably non-stick) over a medium-high heat with a generous drizzle of olive oil

Pat your capers dry with kitchen paper

Once hot, add the capers to the pan and cook for 6-7 min or until crispy, then season with a pinch of pepper

Once crispy, transfer the crispy capers to a plate and reserve the pan

While the capers are cooking, peel and finely dice your brown onion[s]

Peel and finely chop (or grate) your garlic

Chop your cherry tomatoes in half

Return the reserved pan to a medium heat with a drizzle of olive oil

Once hot, add the diced onion and chopped garlic and cook for 3-4 min or until slightly softened

While the onion is softening, trim the woody ends off your asparagus

Tip: Alternatively, bend the woody ends of the asparagus until they snap!

Chop the asparagus tips away from the stalks and set them aside, then finely chop the asparagus stalks

Boil a full kettle

Once the onion and garlic has slightly softened, add the halved cherry tomatoes to the pan with a pinch of pepper and cook for 4-5 min or until the tomatoes have completely softened

Add your tomato paste to the pan with the chopped asparagus stalks and cook for 1 min

Add 150ml [195ml] [250ml] boiled water to the pan with your vegetable stock mix and 1/2 tsp [3/4 tsp] [1 tsp] sugar

Give everything a good mix up and cook for 3-4 min or until the sauce has slightly thickened – this is your asparagus & tomato sauce

Meanwhile, add your gnocchi and trimmed asparagus tips to a pot of boiled water and bring to the boil over a high heat

Cook the gnocchi and asparagus for 3 min or until it begins to rise to the top of the pot and once done, drain both, reserving a cup of the starchy cooking water

Add the cooked gnocchi and asparagus tips to the sauce and mix it all together, add a little starchy pasta water if your sauce is looking a little dry – this is your asparagus & tomato gnocchi