A crusty-topped marvel that pilfers all the parts of a puttanesca, sploshes them on gnocchi, smothers them in mozzarella, breadcrumbs and parmesan, and crisps it all up under the grill
P
uttanesca purists, look away now. 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. (Although her pretty decent suggestion was that next time I use it as a pizza sauce, rather than on pasta or gnocchi. Noted.)
I’ve non-canonically added in small cubes of aubergine, because they melt beautifully into the sauce while adding extra plant matter. To make this vegetarian, omit the anchovies, add an extra spoon of capers and use a vegetarian parmesan.
Prep 15 min
