Gnocchi puttanesca-style

You’ve probably had gnocchi before, but have you ever tried gnocchi puttanesca-style? If not, you’re in for a treat. This quick, satisfying dish requires just a handful of storecupboard ingredients but makes for a truly showstopping meal that will wow your friends and family. Serve it with a fresh salad and wedges of bread – well, you’ll need something to mop up that delicious sauce…

Gnocchi puttanesca style
Chris Alack

SERVES 4

800g good-quality bought gnocchi
1 red onion
2 garlic cloves
6 salted anchovy fillets
2 tbsp good olive oil
1 x 400g tin chopped tomatoes
1/4 tsp chilli flakes
1 heaped tsp rinsed small capers
100g sliced green or mixed pitted olives
2 heaped tbsp chopped flat-leaf parsley
4 tbsp green pesto

1. Have ready good-quality bought gnocchi of your choice. Peel and finely chop the red onion and garlic cloves and slice the salted anchovy fillets. Heat the olive oil in a medium nonstick pan over medium heat. Add the red onion and fry for 5 minutes; add the garlic and anchovies and continue frying for 1 minute, mashing the anchovies to a paste with a wooden spoon.

2. Add the tin of chopped tomatoes and simmer for about 7 minutes, stirring, until glossy and thickened. Stir in the chilli flakes, the rinsed small capers, the green or mixed pitted olives and the chopped flat-leaf parsley. Cook for a minute or two more, seasoning if wished.

3. At the same time cook the gnocchi according to the packet instructions. Preheat the grill to high. Combine the sauce and gnocchi in a shallow heatproof dish. Dollop over 4 tbsp green pesto. Pop the dish under the grill for 4 minutes or until bubbling. Scatter over a few basil leaves to finish, if wished.

PERFECT SIDE A salad of rocket and good bread for mopping up the sauce. 

Recipe by Annie Bell. Food styling by Clare Lewis. Styling by Sue Radcliffe.