GNOCCHI PUTTANESCA

Crispy gnocchi, a rich tomato sauce, salty olives and punchy capers.

This recipe brings all the bold flavours of a classic puttanesca together with our Pumpkin Gnocchi for a quick, satisfying dinner.

Ready in just 15 minutes.

INGREDIENTS

1 pack Sunny & Luna Pumpkin Gnocchi

4 tbsp extra virgin olive oil

2 garlic cloves, finely chopped

¼ red chilli, finely chopped

3 anchovy fillets, ideally tinned in olive oil

1 can cherry tomatoes

1 tbsp capers

A small handful each of black and green olives

A handful of fresh parsley, finely chopped

Black pepper

INSTRUCTIONS

Heat 1 tbsp olive oil in a non-stick pan. Pan-fry the gnocchi for 5 minutes until golden and crispy, then set aside.

In the same pan, add the remaining olive oil, garlic, chilli and anchovies. Cook for a couple of minutes, stirring, until the anchovies break down into the oil.

Add the cherry tomatoes, olives and capers. Simmer for around 5 minutes, gently pressing the softened tomatoes into the sauce. Season with black pepper.

Fill the empty tomato can around ¼ full with water and pour into the sauce.

Add the crispy gnocchi and chopped parsley, reserving a little parsley for serving.

Stir everything together and cook for a couple more minutes.

Spoon into your favourite pasta bowls and finish with chopped olives and the reserved parsley.