Puttanesca Baked Gnocchi
Soft gnocchi baked in a rich puttanesca-style tomato sauce with anchovies, Kalamata olives, capers, chilli and melted mozzarella. A deeply savoury Mediterranean-inspired dinner with plenty of bold flavour.
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 180°C.
- 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
Serving: 405 gr | Calories: 485 kcal | Carbohydrates: 72 g | Protein: 17 g | Fat: 15 g | Saturated Fat: 6 g | Sodium: 1080 mg | Sugar: 13 g