Gnocchi puttanesca-style gratin recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Gnocchi puttanesca-style By You Magazine - March 24, 2019 You’ve probably had gnocchi before, but have you ever tried gnocchi puttanesca-style? If not, you’re in for a treat. This quick, satisfying dish requires just a handful of storecupboard ingredients but makes for a truly showstopping meal that will wow your friends and family. Serve it with a fresh salad and wedges of bread – well, you’ll need something to mop up that delicious sauce… Chris Alack SERVES 4 800g good-quality bought gnocchi 1 red onion 2 garlic cloves 6 salted anchovy fillets 2 tbsp good olive oil 1 x 400g tin chopped tomatoes 1/4 tsp chilli flakes 1 heaped tsp rinsed small capers 100g sliced green or mixed pitted olives 2 heaped tbsp chopped flat-leaf parsley 4 tbsp green pesto 1. Have ready good-quality bought gnocchi of your choice. Peel and finely chop the red onion and garlic cloves and slice the salted anchovy fillets. Heat the olive oil in a medium nonstick pan over medium heat. Add the red onion and fry for 5 minutes; add the garlic and anchovies and continue frying for 1 minute, mashing the anchovies to a paste with a wooden spoon. 2. Add the tin of chopped tomatoes and simmer for about 7 minutes, stirring, until glossy and thickened. Stir in the chilli flakes, the rinsed small capers, the green or mixed pitted olives and the chopped flat-leaf parsley. Cook for a minute or two more, seasoning if wished. 3. At the same time cook the gnocchi according to the packet instructions. Preheat the grill to high. Combine the sauce and gnocchi in a shallow heatproof dish. Dollop over 4 tbsp green pesto. Pop the dish under the grill for 4 minutes or until bubbling. Scatter over a few basil leaves to finish, if wished. PERFECT SIDE A salad of rocket and good bread for mopping up the sauce. Recipe by Annie Bell. Food styling by Clare Lewis. Styling by Sue Radcliffe. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food 6 sunshine-yellow baking recipes with golden grains May 20, 2018 Donna Hay’ s sneaky bolognese June 10, 2018 Louise Thompson’ s lower-fat sticky toffee pudding June 29, 2018 Calling all cocktail lovers – this £12 Co-op vodka is one July 23, 2018 5 delicious new baking trends to try this season August 31, 2018 People are campaigning for the return of this popular Celebrations chocolate September 27, 2018 This is the best turkey to buy for Christmas 2018 October 11, 2018 Chrissy Teigen’ s French toast with whipped honey and ricotta topping November 17, 2018 Snowy angel cake December 23, 2018 Souped up 6 delicious healthy soup recipes with calorie counts January 27, 2019 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved