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Puttanesca baked gnocchi

 

Method 1

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

sugar

500g shop-bought gnocchi

1 x 125g ball mozzarella

torn

step 1

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.

step 2

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 if using an air fryer, heat it to 170C. Add the pasta to a baking dish that will fit in your air fryer and top with mozzarella, plus a good grinding of black pepper. Air fry for 10 mins or until the mozzarella is molten and gooey.

Method 2

🧀🍅 Puttanesca Baked Gnocchi

🧾 Ingredients (serves 3–4)

500 g potato gnocchi (store-bought or homemade)

2 tbsp olive oil

3–4 cloves garlic, sliced

4 anchovy fillets (optional, but traditional)

1 tsp chili flakes (adjust to taste)

1 can (400 g) chopped tomatoes

2 tbsp tomato paste (optional)

⅓ cup black olives (Kalamata), sliced

2 tbsp capers, rinsed

Salt & black pepper, to taste

1 tsp dried oregano or Italian herbs

1 cup shredded mozzarella

¼ cup grated Parmesan

Fresh parsley or basil, chopped (for garnish)

👩‍🍳 Instructions

Preheat oven

Set to 200°C (about 400°F).

Make the puttanesca sauce

Heat olive oil in a pan over medium heat.

Add garlic and sauté briefly until fragrant.

Stir in anchovies and let them melt into the oil.

Build the sauce

Add chili flakes, olives, capers, and oregano. Cook 1–2 minutes.

Pour in chopped tomatoes and tomato paste.

Simmer for 8–10 minutes until slightly thickened. Season with pepper (salt carefully).

Add gnocchi

Stir the gnocchi directly into the sauce (no need to pre-boil for most packaged gnocchi). Mix well so everything is coated.

Assemble

Transfer to a baking dish.

Top with mozzarella and Parmesan.

Bake

Bake for 15–20 minutes until bubbly and golden on top.

Optional: grill/broil for 2–3 minutes for extra browning.

Finish & serve

Sprinkle with fresh herbs and a drizzle of olive oil.

💡 Tips & Variations

Extra crispy top: add breadcrumbs mixed with a little olive oil and Parmesan.

Vegetarian version: skip anchovies or add a splash of soy sauce or miso for umami.

Add protein: toss in tuna, grilled chicken, or chickpeas.

Spicier: increase chili flakes or add fresh chili.



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