Puttanesca Baked Gnocchi
Equipment
- Frying pan (large)
- Knife
- Saucepan, Large
- Wooden spoon
Ingredients
- 5 anchovy fillets in oil finely chopped
- 1 tablespoon capers drained
- 800 g cherry tomatoes
- 1 teaspoon chilli flakes
- 500 g gnocchi
- 60 g Kalamata olives black, pitted and roughly chopped
- 125 g mozzarella torn
- 1 onion finely chopped
- Olive oil for frying
- Black pepper freshly ground, to taste
- Sea salt flakes to taste
- 2 teaspoons caster sugar
Instructions
- Blitz one can of the cherry tomatoes in a food processor until smooth and set aside.
- Heat a drizzle of olive oil in a medium saucepan over medium heat. Add the onion with a generous pinch of sea salt flakes and cook gently for 6 to 8 minutes, until softened and translucent.
- Stir in the chilli flakes and cook for 1 minute. Add the chopped anchovies and cook for another minute.
- Pour in the blitzed tomatoes, add the sugar and simmer uncovered for 5 minutes.
- Keep the sauce warm while preparing the gnocchi.
- Bring a large saucepan of water to the boil. Add the gnocchi and cook according to the package instructions.
- Drain the gnocchi and stir it into the tomato sauce with the remaining cherry tomatoes, capers and olives.
- Preheat the air fryer to 180ยฐC.
- Transfer the gnocchi mixture to a suitable baking dish and top with the torn mozzarella.
- Air fry for 10 minutes, until the mozzarella has melted and is golden.
- Season with freshly ground black pepper and serve immediately.
Notes & Wine Advice
Serving Suggestions
Serve the Puttanesca Baked Gnocchi immediately while the mozzarella is hot and melted. A simple green Salad makes an excellent fresh accompaniment and balances the rich tomato sauce, olives, capers and cheese.Recipe Notes
Be careful when adding extra salt. The anchovies, capers and Kalamata olives already provide plenty of salty flavour. Taste the sauce before adding additional seasoning. Cook the gnocchi only according to the package instructions before adding it to the sauce. It will continue heating in the air fryer, so overcooking it beforehand can make the gnocchi too soft.Variations
Add garlic to the onion for extra savoury flavour or increase the chilli flakes if you prefer a hotter sauce. You can also add fresh basil or parsley immediately before serving. For extra vegetables, spinach or chopped courgette can be incorporated into the tomato sauce.Storage and Reheating
Allow leftovers to cool before transferring them to an airtight container. Refrigerate for up to 2 days. Reheat thoroughly in the air fryer or oven until piping hot throughout. The sauce may thicken during storage, so add a small splash of water before reheating if necessary.Wine Advice
A fresh Pinot Grigio works well with the tomatoes, olives, capers and anchovies. A crisp Sauvignon Blanc is another suitable choice, particularly if you enjoy a fresher contrast with the salty puttanesca flavours.Nutrition values
————————————————————————————————–
About Puttanesca Baked Gnocchi
Puttanesca Baked Gnocchi brings together soft potato gnocchi and the bold ingredients associated with a classic puttanesca-style sauce. Cherry tomatoes create the fruity base, while anchovies, Kalamata olives and capers provide the characteristic salty and savoury flavours. Chilli adds gentle heat and torn mozzarella finishes the dish with a creamy, golden topping. The result sits comfortably between traditional Italian comfort food and a convenient modern Airfryer dinner.
A Bold Puttanesca-Style Sauce
The sauce is deliberately packed with strongly flavoured ingredients. Anchovies melt into the tomato mixture during cooking rather than remaining as obvious pieces of fish. They contribute depth and savouriness, while the capers provide acidity and the Kalamata olives bring a rich, slightly fruity saltiness.
Chilli flakes add warmth without overwhelming the other ingredients. A small amount of caster sugar balances the natural acidity of the tomatoes. Because the anchovies, olives and capers are already salty, additional salt should be used carefully. This is one of those dishes where tasting before seasoning makes a noticeable difference.
Cherry Tomatoes in Two Textures
Using the cherry tomatoes in two different ways gives the sauce more character. Part of the tomatoes are blended to create a smooth base that coats the gnocchi, while the remaining tomatoes stay whole. During the final cooking stage these whole tomatoes soften and release some of their juices while still providing bursts of fresh tomato flavour.
The onion is cooked slowly before the other sauce ingredients are added. Giving it enough time to soften develops sweetness and creates a better foundation for the tomatoes, chilli and anchovies. The sauce only needs a relatively short simmer because the ingredients will continue cooking once combined with the gnocchi.
Why Gnocchi Works So Well
Gnocchi is particularly suited to a thick tomato sauce because its soft surface holds onto plenty of flavour. Unlike a long Pasta, every spoonful can contain gnocchi, tomato, olive, caper and melted mozzarella together.
The gnocchi is cooked separately before being stirred through the warm puttanesca sauce. It should not be overcooked at this stage because it receives additional heat during the final bake. Following the cooking time on the package and draining promptly helps preserve its soft but distinct texture.
A Golden Mozzarella Topping
Once the gnocchi and sauce are combined, everything is transferred to a baking dish and topped with torn mozzarella. Tearing rather than finely grating the cheese creates irregular pockets of melted mozzarella across the surface. Some areas become golden while others remain creamy and stretchy.
The air fryer is particularly useful for this final stage. Its circulating heat quickly melts and colours the mozzarella without requiring a long baking time. This makes the recipe a practical option for a comforting Dinner when you want the character of a baked pasta dish without keeping a large oven running for an extended period.
Serving Puttanesca Baked Gnocchi
This is a substantial dish and needs very little alongside it. A crisp green salad dressed simply with olive oil and lemon juice provides a useful fresh contrast. You could also serve it with roasted or grilled Vegetables if you want to make the meal more extensive.
The recipe is especially good served immediately. At this point the mozzarella is still melted, the gnocchi is tender and the whole cherry tomatoes retain some texture. As the dish stands, the gnocchi gradually absorbs more sauce and becomes softer.
Storage and Food Safety
Leftovers can be refrigerated in a covered container and reheated thoroughly before serving. Because this recipe contains anchovies and mozzarella, avoid leaving the cooked dish at room temperature for extended periods. When reheating, make sure the centre becomes thoroughly hot.
For current guidance about storing leftovers and handling foods safely at home, consult the U.S. Food and Drug Administration food-safety information.
With tender gnocchi, concentrated tomato sauce, salty olives and capers, savoury anchovies and bubbling mozzarella, Puttanesca Baked Gnocchi packs a considerable amount of flavour into a relatively straightforward recipe. It is an easy way to turn a package of gnocchi into a satisfying Mediterranean-style meal for four.