Save to your scrapbook
Gnocchi Puttanesca
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Gnocchi Puttanesca
Puttanesca is a rich, spicy sauce that is made by combining tomatoes, onions, capers, black olives, anchovies and herbs, and cooking them in olive oil.
- Preparation time: 30 minutes
- Cooking time: 15 minutes
-
Total time:
45 minutes
Serves: 4
Ingredients
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, finely chopped
- 50g pack Waitrose Anchovy Fillets in Olive Oil, drained and coarsely chopped
- 2 red chillies, deseeded and coarsely chopped
- 6 Italian plum tomatoes, coarsely chopped
- 1 tbsp capers, coarsely chopped
- 2 x 400g packs Waitrose Gnocchi Con Patate
- 100g Italian oven-dried olives, pitted
- 2 tbsp chopped fresh flat-leaf parsley
- Salt
- Freshly ground black pepper
Method
- Heat the oil in a pan, add the onion, garlic, anchovies and chillies and cook gently for 4-5 minutes, or until the onions are golden.
- Add the tomatoes and capers, and cook for a further 10 minutes, or until the tomatoes are softened and pulpy. Season to taste.
- Meanwhile, cook the gnocchi in a large pan of boiling, salted water for 2-3 minutes, or until they rise to the surface. Drain and return to the pan with the tomato sauce, olives and parsley and toss together well. Divide between 4 bowls and serve with Parmigiano-Reggiano.
Cook's tips
If fresh plum tomatoes are not available, use a can of Waitrose Chopped Italian Tomatoes instead.
Comments
This recipe was first published in Mon Jul 01 01:00:00 BST 2002.
Average user rating