For the puttanesca
- 3 tablespoons olive oil
- 3 garlic cloves
- 1 sprig of rosemary, leaves finely chopped
- 4 sage leaves, shredded thinly
- 1 teaspoon red chilli flakes
- 55g/2oz salted capers, drained
- 110g/4oz small black pitted olives, sliced
- 50g/2oz can of anchovy fillets in oil, drained and chopped
- 1 tablespoon chopped oregano
- 400g can chopped tomatoes
- 8 cherry tomatoes, halved
- 2 tablespoons chopped flat-leaf parsley
- salt and freshly ground black pepper
For the gnocchi
- 400g potatoes, boiled and peeled
- 1 cup (160g) plain flour
- 1 egg, lightly whisked
- 10g grated parmesan
- ½ teaspoon seas salt flakes
- freshly ground black pepper
- extra flour, to dust
- grated parmesan, to serve
To make the puttanesca
Heat oil in an oven proof cast-iron skillet on medium. Add garlic, rosemary, sage and chilli. Sauté for a few seconds until glazed and just starting to turn golden. Add capers, olives, anchovies (replace with vegan substitute if making a vegan version – see notes), oregano, chopped tomatoes and cherry tomatoes. Mix well. Reduce heat to medium low and simmer for 10-15 minutes. Remove from heat. Adjust seasoning to taste.
To make the gnocchi
Place all the ingredients for the gnocchi in a large bowl and mash it up using a potato masher. Gather the mash with your hands and form a dough ball. Divide the dough into two portions.
Dust a work surface generously with flour. Place one of the dough portions on the dusted surface and knead it to a firm shape. Placing both palms on the dough, start rolling it as if it were a rolling pin. This will stretch the dough into a long tube shape. Continue doing this until your dough tube is about half an inch in thickness (diameter). Dust with flour as and when needed to avoid sticking.
Using a small sharp fruit knife, cut the dough into 2cm wide pieces. Use a fork to indent all the pieces.
Bring water to a boil in a large saucepan. Drop gnocchi gently into the boiling water. The gnocchi will float to the top in 2-3 minutes. Remove the gnocchi with a slotted spoon and drop them into the prepared puttanesca sauce.
Garnish with parsley and serve hot with extra grated parmesan.
For a vegan puttanesca, replace anchovy fillets with a tablespoon of miso paste and a teaspoon of nutritional yeast (savoury yeast flakes).
For a vegan gnocchi, replace egg and parmesan with 2-3 tablespoons of olive oil. It should be just enough to bind it into pliable dough. Skip the extra parmesan on the finished dish in the end and sprinkle with yeast flakes instead.