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potatoesarrabiata

Potatoes arrabbiata – for Pesach

This recipe is from the Jewish Chronicle.

Why make gnocchi when you can crush baby potatoes instead?

potatoesarrabiata

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.

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Jewish Vegetarian Society
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