Name: Puttanesca baked gnocchi
Prep time: 5 min
Cook time: 5 min
Yield: 4
Ingredients: 2 x 400g cans cherry tomatoes -; Olive oil, for frying -; 1 onion, finely chopped -; 1 tsp chilli flakes -; 1 tbsp capers, drained -; 60g black pitted Kalamata olives, roughly chopped -; 5 anchovy fillets in oil, finely chopped -; pinch of sugar -; 500g shop-bought gnocchi -; 1 x 125g ball mozzarella, torn -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Puttanesca baked gnocchi

1. 2 x 400g cans cherry tomatoes -

2. Olive oil, for frying -

3. 1 onion, finely chopped -

4. 1 tsp chilli flakes -

5. 1 tbsp capers, drained -

6. 60g black pitted Kalamata olives, roughly chopped -

7. 5 anchovy fillets in oil, finely chopped -

8. pinch of sugar -

9. 500g shop-bought gnocchi -

10. 1 x 125g ball mozzarella, torn -

How to cook deliciously - Puttanesca baked gnocchi

1. Stage

Blitz one of the cans of tomatoes until smooth and set aside. Heat a glug of oil in a medium-sized saucepan over a medium heat. Add the onion and a generous pinch of salt and fry gently for 8-10 mins until softened and translucent. Tip the chilli and all the tomatoes into the pan, lower the heat, then simmer for 10 mins, uncovered. Fill one of the empty cans a quarter full with water and add this to the sauce. Stir through the capers, olives and anchovies. Season with salt, pepper and a couple of generous pinches of sugar. Cook on a gentle heat, uncovered, for a further 5 mins. Keep warm until needed.

2. Stage

Bring a large pan of water to the boil. Add the gnocchi and cook for 2 mins. Drain and toss with the tomato sauce, then tip into an ovenproof dish or shallow casserole. Top with the torn mozzarella and a good grating of black pepper then pop under a high grill for 3-4 mins or until the mozzarella is molten and gooey.