Put­tanesca baked gnoc­chi

BBC Good Food - - Easy Everyday -

SERVES 4 PREP 5 mins COOK 30 mins EASY

2 x 400g cans cherry toma­toes olive oil, for fry­ing

1 onion, finely chopped

1 tsp chilli flakes

1 tbsp ca­pers, drained

60g black pit­ted Kala­mata olives, roughly chopped

5 an­chovy fil­lets in oil, finely chopped pinch of sugar

500g shop-bought gnoc­chi

1 x 125g ball moz­zarella, torn

Blitz one of the cans of toma­toes un­til smooth and set aside. Heat a glug of oil in a medium-sized saucepan over a medium heat. Add the onion and a gen­er­ous pinch of salt and fry gen­tly for 8-10 mins un­til soft­ened and translu­cent. Tip the chilli and all the toma­toes into the pan, lower the heat, then sim­mer for 10 mins, un­cov­ered. Fill one of the empty cans a quar­ter full with wa­ter and add this to the sauce. Stir through the ca­pers, olives and an­chovies. Sea­son with salt, pep­per and a cou­ple of gen­er­ous pinches of sugar. Cook on a gen­tle heat, un­cov­ered, for a fur­ther 5 mins. Keep warm un­til needed.

Bring a large pan of wa­ter to the boil. Add the gnoc­chi and cook for 2 mins. Drain and toss with the tomato sauce, then tip into an oven­proof dish or shal­low casse­role. Top with the torn moz­zarella and a good grat­ing of black pep­per then pop un­der a high grill for 3-4 mins or un­til the moz­zarella is molten and gooey.

GOOD TO KNOW low fat • low cal • fi­bre • 2 of 5-a-day PER SERV­ING 344 kcals • fat 11g • sat­u­rates 5g • carbs 44g • sug­ars 10g • fi­bre 6g • pro­tein 13g • salt 2.5g

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.