Puttanesca Gnocchi Bake

Ingredients

• 3 garlic (small cloves, chopped)
• 6 anchovies (choose ones packed in olive oil)
• 2 tbsp extra-virgin olive oil (plus extra for serving; drizzle quantity not specified)
• 400 g finely chopped tomatoes
• 100 g black olives
• 25 g capers
• 500 g fresh gnocchi
• 2 tbsp fresh parsley (chopped; optional)
• 125 g mozzarella (1 ball; tear before topping)

Steps

1. 1

   Chop the garlic. Halve some of the olives and leave the rest whole.

2. 2

   Heat the 2 tablespoons of olive oil in a large frying pan over medium heat.

3. 3

   Add the chopped garlic and anchovies. Cook for about 2 minutes, stirring occasionally.

4. 4

   Add the chopped tomatoes, olives, and capers, then mix to combine.

5. 5

   Reduce the heat to low and simmer the sauce for about 15 minutes, stirring occasionally, until it thickens slightly and its flavor intensifies.

6. 6

   While the sauce simmers, preheat the oven to 180°C (350°F).

7. 7

   Add the fresh gnocchi to the sauce and mix until coated.

8. 8

   Transfer the gnocchi and sauce to a baking tray. Tear the mozzarella over the top.

9. 9

   Bake for 20 minutes.

10. 10

    Serve with a drizzle of olive oil and chopped parsley.

Notes

The amount of additional olive oil for serving is not specified. Parsley is optional.

Nutrition per serving

• dinner
• main
• Italian
• baked
• weeknight
• seafood