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Gnocchi puttanesca

Name: Gnocchi puttanesca
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: /italian
Ingredients: 2 tablespoons olive oil; 1 onion, finely chopped; 2 garlic cloves, crushed; 5 anchovy fillets, chopped; 1 small red chilli, seeded, finely chopped; 1/2 cup (125ml) dry white wine; 800g canned chopped tomatoes; 1 bay leaf; 1 tablespoon baby capers, rinsed; 100g small pitted black olives; 800g potato gnocchi; 1 tablespoon chopped flat-leaf parsley; Grated parmesan, to serve

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Just because you're short on time doesn't mean your dinner has to be short of flavour - this gnocchi dish is both fast and fabulous!

2 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, crushed
5 anchovy fillets, chopped
1 small red chilli, seeded, finely chopped
1/2 cup (125ml) dry white wine
800g canned chopped tomatoes
1 bay leaf
1 tablespoon baby capers, rinsed
100g small pitted black olives
800g potato gnocchi
1 tablespoon chopped flat-leaf parsley
Grated parmesan, to serve

Method

1.

Heat the olive oil in a deep frypan over low heat, add the chopped onion, crushed garlic, anchovy fillets and chilli and cook, stirring, for 2-3 minutes until the onion has softened and the anchovies have dissolved. Add the white wine, chopped tomato, bay leaf and rinsed capers, then cook for a further 5-6 minutes, stirring occasionally, until the sauce is slightly thickened. Season - remembering that the anchovies, capers and olives are all quite salty - then stir in the olives.
2.

Towards the end of the sauce cooking time, cook the potato gnocchi in a large pan of boiling salted water according to the packet instructions, then drain.
3.

Add the gnocchi and the flat-leaf parsley to the sauce and toss well.
4.

Serve the gnocchi sprinkled with grated parmesan.