Puttanesca Baked Gnocchi Recipes

PUTTANESCA BAKED GNOCCHI

Puttanesca baked gnocchi image

Serve this budget-friendly baked gnocchi with tomatoes, mozzarella, capers and olives for a delicious midweek family meal when you're short on time

Provided by Esther Clark

Time 35m

Number Of Ingredients 10

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

Steps:

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 or until the mozzarella is molten and gooey.

Nutrition Facts : Calories 344 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 13 grams protein, Sodium 2.5 milligram of sodium

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