Puttanesca baked gnocchi
A budget-friendly baked gnocchi dish served with tomatoes, mozzarella, capers, and olives. It is a delicious midweek family meal that is quick to prepare.
Ingredienser
- 2 x 400g cans cherry tomatoes
- olive oil for frying
- 1 onion finely chopped
- 1 tsp chilli flakes
- 1 tbsp capers drained
- 60 g black pitted Kalamata olives roughly chopped
- 5 anchovy fillets in oil (finely chopped)
- sugar
- 500 g shop-bought gnocchi
- 1 x 125g ball mozzarella torn
Gör så här
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.