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.