Puttanesca Gnocchi Bake
Puttanesca Gnocchi Bake

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
This recipe pairs perfectly with the Watkins 'Ruscello' Sangiovese 2020 from Langhorne Creek, Australia.

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