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How to make Gnocchi puttanesca

Yield = 4
Prep time: 0:10
Cook time: 0:10
Total time: 0:20

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 5 anchovy fillets, chopped
  • 1 small red chilli, seeded, finely chopped
  • 1/2 cup (125ml) dry white wine
  • 800g canned chopped tomatoes
  • 1 bay leaf
  • 1 tablespoon baby capers, rinsed
  • 100g small pitted black olives
  • 800g potato gnocchi
  • 1 tablespoon chopped flat-leaf parsley
  • Grated parmesan, to serve

Method

  • Step 1 Heat the olive oil in a deep frypan over low heat, add the chopped onion, crushed garlic, anchovy fillets and chilli and cook, stirring, for 2-3 minutes until the onion has softened and the anchovies have dissolved. Add the white wine, chopped tomato, bay leaf and rinsed capers, then cook for a further 5-6 minutes, stirring occasionally, until the sauce is slightly thickened. Season - remembering that the anchovies, capers and olives are all quite salty - then stir in the olives.
  • Step 2 Towards the end of the sauce cooking time, cook the potato gnocchi in a large pan of boiling salted water according to the packet instructions, then drain.
  • Step 3 Add the gnocchi and the flat-leaf parsley to the sauce and toss well.
  • Step 4 Serve the gnocchi sprinkled with grated parmesan.