Grilled puttanesca gnocchi

Ingredients

• half an onion

• 1 1/2 tins of cherry tomatoes

• 1/2 tsp chilli flakes

• 1/2 tbsp capers

• 40g pitted kalamata olives, roughly chopped

• 4 anchovy fillets, torn

• pinch of sugar

• 250g potato gnocchi

• 1 ball of mozzarella (100-125g)

Method

Chop and soften onion in oil. Blitz half a tin of tomato and add all tomatoes and the chilli and simmer for 10 minutes. Add capers, olives, anchovies and sugar and cook gently for 5 minutes. Pre-heat grill. Cook gnocchi in boiling water (2 minutes) and add. Combine and tip into a small tin. Tear mozzarella over the top and grill for 5 minutes.