Puttanesca Baked Gnocchi
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Feeds 4 people 
Prep time 30m
Cook time 45m
Description
Indulge in the rich and robust flavours of Italian cuisine with this tantalising recipe for Puttanesca Baked Gnocchi. This dish combines the pillowy softness of homemade gnocchi with the bold and savoury flavours of a classic puttanesca sauce. Each bite is a delightful symphony of textures and tastes, making it a perfect choice for a comforting and satisfying meal.
The gnocchi, made from floury potatoes and eggs are bathed in a sauce featuring the piquant notes of anchovies, the gentle heat of green chilli and the briny tang of capers and olives. Baked to perfection with a generous sprinkle of grated Parmesan, this dish is sure to impress both family and guests alike. Whether you're looking for a delicious weeknight dinner or an impressive dish for a special occasion, Puttanesca Baked Gnocchi is a culinary masterpiece that will transport your taste buds to the sunny shores of Italy.
- 1kg Floury Potatoes
- 3 Large Eggs
- 300g Plain Flour
- 2 tablespoons Olive Oil
- 1 Roscoff Onion
- 2 Wet Garlic Gloves
- 5 Anchovy Fillets
- 1 Green Chilli
- 125ml Dry White Wine
- 800g Chopped Tomatoes
- 1 Bay Leaf
- 1 tablespoon Baby Capers
- 100g Pitted Green Olives
- 1 tablespoon Parsley Micro Herb
- Grated Parmesan
- Preparing the Gnocchi: Start by boiling the potatoes in a large pot of salted water until they are fork-tender. Drain the potatoes and let them cool slightly before peeling the skins off. Mash the potatoes using a potato ricer or a fork until they are smooth and lump-free.
- Making Gnocchi: In a large mixing bowl, combine the mashed potatoes, eggs and flour. Mix well until a dough forms. Transfer the dough onto a lightly floured surface and knead it gently for a few minutes until it becomes smooth and elastic. Divide the dough into smaller portions and roll each portion into a long rope, about 1 inch thick. Cut the rope into bite-sized pieces, forming the gnocchi with a fork.
- Cooking Gnocchi: Bring a large, deep pot of salted water to boil. Drop the gnocchi in and let them cook for 2 minutes. Once they bob back to the surface, scoop them out with a slotted spoon.
- Preparing the Puttanesca Sauce: In a large pan, heat the olive oil over medium heat. Add the finely chopped Roscoff onion and crushed garlic cloves to the frying pan. Sauté until the onion becomes translucent and the garlic is fragrant. Add the anchovy fillets to the frying pan and cook them until they have dissolved. Stir in the chopped green chilli and cook for another minute. Pour in the dry white wine and let it simmer for a few minutes until it reduces slightly.
- Add the chopped tomatoes, bay leaf, baby capers and pitted green olives to the frying pan. Stir well to combine. Reduce the heat to low and let the sauce simmer for about 10 minutes, allowing the flavours to meld together.
- Remove the bay leaf and season the sauce with salt and pepper to taste. Towards the end of the cooking time, add the gnocchi to the sauce. Sprinkle a dish with a good amount of grated parmesan.
- Finalising the Dish: Place the baking dish in the preheated oven and bake for approximately 20 minutes or until the cheese is melted and bubbly and the gnocchi are heated through. Once baked, remove the dish from the oven and let it cool slightly. Garnish with parsley micro herbs before serving.
- Serve the Puttanesca Baked Gnocchi while still warm and enjoy the delicious flavours of the sauce combined with the pillowy gnocchi.
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