Just because youre short on time doesnt mean your dinner has to be short of flavour - this gnocchi dish is both fast and fabulous!
- Heat the olive oil in a deep frypan over low heat, add the chopped onion, crushed garlic, anchovy fillets and chilli and cook, stirring, for 2-3 minutes until the onion has softened and the anchovies have dissolved. Add the white wine, chopped tomato, bay leaf and rinsed capers, then cook for a further 5-6 minutes, stirring occasionally, until the sauce is slightly thickened. Season - remembering that the anchovies, capers and olives are all quite salty - then stir in the olives.
- Towards the end of the sauce cooking time, cook the potato gnocchi in a large pan of boiling salted water according to the packet instructions, then drain.
- Add the gnocchi and the flat-leaf parsley to the sauce and toss well.
- Serve the gnocchi sprinkled with grated parmesan.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set