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How to make chilli butter gnocchi

BY Mob Kitchen

19th Sep 2023 Food & Drink

1 min read

How to make chilli butter gnocchi
For a speedy but delicious, umami-packed pasta dish with a bit of a kick, try out Mob Kitchen's recipe for chilli butter gnocchi. No chopping involved!
The entire Mob workforce has a pretty passionate love affair with crispy chilli oil. We get through jars of it a week, using it to top most meals that come out of the staff kitchen. 
This speedy gnocchi number is dedicated to all of the Mob team, using our favourite ingredient to form a silky, umami-packed gnocchi sauce. There's no chopping involved, so this is the perfect lazy supper. 


2 tbsp crispy chilli oil (we like Lao Gan Ma
1 lemon, juiced 
100g cold salted butter, cubed 
500g gnocchi 
30g Parmesan, grated 
A large handful of basil leaves 
Salt and black pepper 
Time: 20 minutes 


1. Salt a large frying pan over a medium heat and add the chilli oil and 150ml of water. Bring to a gentle simmer and add the lemon juice. 
2. Add the butter, reduce to heat to low and whisk to melt—the sauce should get thick and creamy and the butter will emulsify with the water. Remove from the heat. 
3. Set a large saucepan of salted water over a medium heat and bring to a boil. Add the gnocchi and cook for two minutes, or until the pieces rise to the surface. 
4. Lift the gnocchi out of the pan with a slotted spoon, then drop it into the sauce, with an extra splash of starchy pasta water if you need it (see Tip). Give it a good mix, adding more pasta water to loosen if needed. Add most of the Parmesan, then season to taste. 
5. Spoon the gnocchi onto plates, then top with the basil leaves and the remaining Parmesan to serve. 


If the sauce separates, add a splash more pasta water when you add your gnocchi to the frying pan, and toss vigorously to re-emulsify. 
MOB 6 cookbook with food items on the front cover around orange writing
Extracted from MOB 6 (Ebury Press, £22). Photography by David Loftus.
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