HOMEMADE GNOCCHI PUTTANESCA

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INGREDIENTS

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

INSTRUCTIONS

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.

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