Gnocchi puttanesca recipe

  • Serves 4
  • 15 mins to prepare and 15 mins to cook
  • 545 calories / serving
  • Healthy
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Heat the olive oil in a large frying pan over a moderate heat and saute the garlic, anchovy fillets and red chilli flakes for 1-2 minutes, stirring occasionally. Add the tomatoes, stir well, and cook for 6-7 minutes.

Cook the gnocchi in a large saucepan of boiling, salted water until they float to the surface; usually 2-3 minutes. Drain the gnocchi and transfer back to the saucepan. Stir the olives and the baby capers into the sauce and adjust the seasoning.

Stir the sauce into the gnocchi, then spoon onto serving plates. Garnish with the oregano leaves and serve immediately.

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  • Ingredients

  • 500g Tesco gnocchi
  • For the sauce

  • 25ml olive oil
  • 2 cloves garlic, minced
  • 6 preserved anchovy fillets, drained and chopped
  • 400g canned chopped tomatoes
  • 50g pitted black olives, chopped
  • 2tbsp baby capers, drained
  • ½tsp red chilli flakes
  • a sprinkle of dried oregano, to garnish
  • salt
  • pepper
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  • Energy 2287kj 545kcal 27%
  • Fat 22.3g 32%
  • Saturates 2.8g 14%
  • Sugars 4.6g 5%
  • Salt 1.1g 18%

of the reference intake
Carbohydrate 69.3g Protein 16.1g Fibre 1g


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