I love the idea of gnocchi but I always feel like it’s cheating to not make my own even though I’ll happily use pre-made pasta. I got over my reservations to put this quick to prep meal together on my language class night. At 8.30pm I can’t be bothered with anything too labour intensive. Using spinach gnocchi allowed me also to get some greens in there. Puttanesca is my favourite pasta recipe (maybe excluding Spaghetti Vongole) and when I saw the recipe on BBC Good Food, it was an instant winner. I did add a tin of tuna to it which I think was a bit too much but my husband liked it so I’ll leave it to your discretion.
- 500g gnocchi of your choice
- 500g passata (I went for passata with veggies)
- 1 onion
- 1 tsp chilli flakes
- 60g kalamata olives
- 1 tin anchovies
- 1 tin tuna
- 1 tbsp capers
- 250g mozzarella
- olive oil
1.) Peel the onion and finely chop
2.) Heat some oil in a frying pan and add the onion. Fry on a low heat for 5 minutes or so until starting to soften.
3.) In the meantime, chop up the olives then add to the pan with the anchovies and the capers and and fry for a couple of minutes until the anchovies breakdown.
4.) Drain the tinned tuna and add to the pan, stir for a couple of minutes.
5.) Add in the passata and the gnocchi and cook for about 5 minutes. Chop up the mozzarella.
6.) Pour the mixture into a oven-proof casserole dish then dot the mozzarella over the top.
7.) Cook under a grill for 5 minutes or so, until the mozzarella is melted and golden brown.