Gnocchi will always have such a special place in my heart. I just how pillowy soft and comforting they are. I normally tend to have them during the winter months but with this puttanesca sauce they scream summer to me! The salty olives and capers go so well with the rich tomato sauce, even more perfect with the fresh pesto on top. Serve them with a light rocket salad and it will be the perfect crowd pleaser al fresco meal.

Serves 2 people 

Ingredients:

1 pack of gnocchi of your choice – I used a gluten free and vegan one 

1 red onion – peeled and finely chopped 

2 gloves of garlic – minced 

1/2 cup of pitted olives – sliced 

2 tbsp of capers in brine 

1 tin of chopped tomatoes 

2 tbsp of tomato puree 

A generous handful of chopped basil 

Sat & pepper to taste

A dash of oil for frying 

For the pesto:

1/4 cup of pumpkin seeds 

1 cup of basil leaves

1 tbsp of nutritional yeast 

1 garlic clove 

The juice of 1 lemon 

3 tbsp of extra virgin oil + a dash of water if needed

A generous pinch of salt

Add the dash of oil to a large pan. Once hot add in the chopped red onion. Cook on medium heat for 5 minutes until the onion has soften and slightly caramelised. Add in the garlic and cook for another minute. Add in the chopped olives and capers. Give it a good stir and cook for another minute. Add in the tinned tomatoes, tomato puree and chopped basil, reserving some to add last minute.  Put the lid on and cook the tomato on a low heat for 15-20 minuets until it has thicken up a bit. In the meantime make your pesto. Simply place all the ingredients into a food processor and blitz until you have a cream consistency. If you find your pesto too dry add a dash of water. 

Cook the gnocchi according to the packet’s instructions. Once cooked, drain them and add them to the pan with the tomato sauce. Mix everything well together and transfer them to a oven proof casserole or dish. Dot around some generous dollop of the pesto, reserving some to add in once out of the oven. Bake the gnocchi in the oven using the grill option at 200 degrees Celsius for 20 minutes until they start to go slightly crispy on top. 

Serve immediately with some of the chopped basil and remaining pesto.