"This dish takes the classic elements of a puttanesca that is, anchovies, capers, olives, tomatoes and combines them into a rich sauce for gnocchi, which are then covered in mozzarella, breadcrumbs and parmesan, and flashed under the grill. It's exactly what you want on a rainy night. In fact, my sauce-averse toddler thought it smelled so good that she stole half of my plate a win all round."
"Heat the oil in a large, ovenproof frying pan or casserole, then add the onion and stir-fry on a medium to high heat for five minutes, until just starting to soften. Add the aubergine and salt, and cook, stirring frequently, for a further 10 minutes, until the aubergine has started to soften and brown. Add the garlic, capers, anchovies and olives, and stir-fry for 30 seconds, mashing the anchovies well."
Crispy baked gnocchi puttanesca combines anchovies, capers, olives, tinned tomatoes and diced aubergine into a rich sauce, topped with mozzarella, breadcrumbs and parmesan and finished under the grill. The dish serves two adults and two small children and takes about 45 minutes total (15 minutes prep, 30 minutes cook). The method sautés onion and aubergine, adds garlic, capers, anchovies and olives, then simmers with chopped tomatoes until thickened. Fresh gnocchi are added before baking. To make it vegetarian, omit anchovies, add an extra spoon of capers and use vegetarian parmesan.
Read at www.theguardian.com
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