Puttanesca Gnocchi Bake
Back home
1 min read

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

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box