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Ingredients
Method
- 2 x 400g tins of cherry tomatoes
- Olive oil
- 1 chopped onion
- 1 tsp chilli flakes
- 1 tbsp capers
- 60g black olives, roughly chopped
- 5 anchovy fillets from a tin, chopped
- Pinch of sugar
- 500g ready-made gnocchi
- 125g ball of mozzarella, torn
- Pour a can of tomatoes into a food processor, blitz until smooth, and set aside. Fry the onion with some salt and oil to soften for a few minutes, then add the chilli and all the tomatoes to the pan and simmer for 10 mins. Add a quarter of a can of water to the sauce, stir in the olives, anchovies, and capers, season, and cook gently for 5 mins.
- Cook the gnocchi in boiling salted water for 2 mins, then drain and toss with the tomato mixture. Pour the whole lot into a shallow casserole dish, top with the torn mozzarella, season again, and grill for 4 mins. Serve when the cheese is golden and bubbly!
30 mins
4 serving
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