Gnocchi puttanesca

Name: Gnocchi puttanesca
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 2 tbsp olive oil; 1 onion, finely chopped; 2 clove/s garlic, crushed; 5 anchovies, drained and finely chopped; 1 pinch chilli flakes; 1 tbsp nonpareille capers; 50 g Kalamata olive, pitted and halved; 400 g can Mutti Polpa Finely Chopped Tomatoes; 500 g pack fresh gnocchi; 25 g pack basil, leaves picked; 25 g Parmigiano Reggiano, finely grated

Puttanesca is a much-loved classic Italian pasta sauce. Its punchy flavours also go particularly well with mellow gnocchi. Sauté the ingredients with the great-value John Lewis 'The Pan' Stainless Steel Lidded Non-Stick Sauté Pan. The durable 18/10 stainless steel is good at conducting heat, perfectly food-safe and corrosion-resistant. The base, using 18/0 stainless steel, is magnetic and suitable for all hobs, including induction.

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Serves4
CourseMain meal
Prepare5 mins
Cook25 mins
Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2 tbsp olive oil
1 onion, finely chopped
2 clove/s garlic, crushed
5 anchovies, drained and finely chopped
1 pinch chilli flakes
1 tbsp nonpareille capers
50g Kalamata olive, pitted and halved
400g can Mutti Polpa Finely Chopped Tomatoes
500g pack fresh gnocchi
¼ x 25g pack basil, leaves picked
25g Parmigiano Reggiano, finely grated

Heat the oil in a large ovenproof frying or sauté pan over a medium-high heat. Add the onion and fry for about 8 minutes until soft. Add the garlic, anchovies and chilli flakes; fry for another 2 minutes. Meanwhile, bring a large saucepan of water to the boil.
Add the capers, olives and chopped tomatoes to the frying pan and cook gently for 10 minutes. While the sauce simmers, add the gnocchi to the saucepan of boiling water. Bring back to the boil and simmer for 3 minutes.
Preheat the grill to high. Take the sauce off the heat and taste, adding plenty of freshly ground black pepper and a pinch of salt, if needed (remember the anchovies and capers are salty). Drain the gnocchi and stir through the sauce with the basil leaves. Sprinkle with the cheese and pop under the grill for 3-4 minutes until the cheese has melted and turned golden in places.

Cook’s tip

Leftover capers? These are small pickled flower buds with a deliciously briny flavour. They’re great in buttery sauces to spoon over chicken or fish, or can be chopped and stirred through mayonnaise to spread in sandwiches.

Typical values per serving when made using specific products in recipe