Name: Puttanesca baked gnocchi
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Cuisine: Italian
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

Puttanesca baked gnocchi

Serve this budget-friendly baked gnocchi with tomatoes, mozzarella, capers and olives for a delicious midweek family meal when you're short on time

35 min total 5 min prep 30 min cook 4 344 cal

Instructions

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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.
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.