Recipe: Puttanesca Baked Gnocchi

We all love weeknight staples that the whole family enjoy, and this variation of the famed puttanesca pasta fits the bill perfectly – a quick, easy but tasty supper

SERVES 

4 

INGREDIENTS 

2 x 400g/14oz cans cherry tomatoes

Olive oil, for frying

1 onion, finely chopped 

1 tsp chilli flakes 

1 tbsp capers, drained 

60g / 2oz black pitted Kalamata olives, roughly chopped 

5 anchovy fillets in oil, finely chopped

Pinch of sugar 

500g /171⁄2oz shop-bought gnocchi 

125g /41⁄2oz ball mozzarella 

Torn basil leaves 

Salt and pepper 

METHOD 

1. Using a hand-blender 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 chopped onion and a generous pinch of salt and fry gently for 8-10 minutes until softened and translucent. 

2. Add the chilli flakes and all the tomatoes to the pan, lower the heat and simmer uncovered for 10 minutes. Add 100ml of water to the sauce, stir through the capers, olives and anchovies. Season with salt, pepper and a couple of generous pinches of sugar. Cook over a gentle heat, uncovered, for a further 5 minutes. Keep warm until needed. 

3. Bring a large pan of water to the boil, add the gnocchi and cook for 2 minutes. 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 minutes until the mozzarella has melted and starting to bubble. Garnish with the basil leaves.