Ingredients
- 2 x 400g cans cherry tomatoes
- olive oil for frying (optional)
- 1 onion finely chopped
- 1 tsp chilli flakes
- 1 tbsp capers drained
- 60 g black pitted kalamata olives roughly chopped
- 5 anchovy fillets in oil
- sugar
- 500 g shop-bought gnocchi
- 1 x 125g ball mozzarella torn
Steps
- Heat olive oil in a large oven-safe skillet over medium heat and cook the onion for 5 minutes.
- Stir in the chili flakes, anchovies, capers, and olives, then cook for 2 minutes.
- Add the tomatoes and a pinch of sugar, then simmer the sauce for 10 minutes.
- Stir in the gnocchi, cover the skillet with torn mozzarella, and bake at 400 F for 15 minutes.
- Broil the gnocchi for 2 minutes, until the cheese bubbles and browns lightly.
Main ingredient on sale this week? See what to make with white fish (tilapia, cod, haddock) on sale.
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