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
Ingreadient :
- 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
- pinch of sugar
- 500g shop-bought gnocchi
- 1 x 125g ball mozzarella, torn
Direction :
- 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
- pinch of sugar
- 500g shop-bought gnocchi
- 1 x 125g ball mozzarella, torn
