Gnocchi puttanesca

Just because youre short on time doesnt mean your dinner has to be short of flavour - this gnocchi dish is both fast and fabulous!

Recipe «Gnocchi puttanesca» presented in category Recipes / Fish, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tbsp olive oil, 1 onion, finely chopped, 2 garlic cloves, crushed, 5 anchovy fillets, chopped, 1 small red chilli, seeded, finely chopped , 1/2 cup dry white wine, 800g canned chopped tomatoes, 1 bay leaf , 1 tbsp baby capers, rinsed, 100g small pitted black olives, 800g potato gnocchi, 1 tbsp chopped flat-leaf parsley, Grated parmesan, to serve.

Ingredients:

• 2 tbsp olive oil 
• 1 onion, finely chopped 
• 2 garlic cloves, crushed 
• 5 anchovy fillets, chopped 
• 1 small red chilli, seeded, finely chopped 
• 1/2 cup dry white wine 
• 800g canned chopped tomatoes 
• 1 bay leaf 
• 1 tbsp baby capers, rinsed 
• 100g small pitted black olives 
• 800g potato gnocchi 
• 1 tbsp chopped flat-leaf parsley 
• Grated parmesan, to serve 

Instructions

1. 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.
2. 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.
3. Add the gnocchi and the flat-leaf parsley to the sauce and toss well.
4. Serve the gnocchi sprinkled with grated parmesan.