Puttanesca baked gnocchi

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.

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.

Alternatively, if using an air fryer, heat it to 170C, add the pasta to a baking dish, top with mozzarella and pepper, and air fry for 10 mins until the mozzarella is molten.