Gnocchi Puttanesca - you can ditch the anchovies for some extra chillies etc & pinenuts as a cheese substitute.

Ingredients (serves 4)
2 tbs olive oil
1 onion, finely chopped
2 garlic cloves, crushed
5 anchovy fillets, chopped
1 small red chilli, seeded, finely chopped
1/2 cup (125ml) dry white wine
800g canned chopped tomatoes
1 bay leaf
1 tbs baby capers, rinsed
100g small pitted black olives
800g potato gnocchi
1 tbs chopped flat-leaf parsley
Grated parmesan, to serve
Method
Heat the olive oil in a deep frypan over low heat, add the chopped onion, crushed garlic, anchovy fillets and chilli and cook, stirring, for 2-3 minutes until the onion has softened and the anchovies have dissolved. Add the white wine, chopped tomato, bay leaf and rinsed capers, then cook for a further 5-6 minutes, stirring occasionally, until the sauce is slightly thickened. Season - remembering that the anchovies, capers and olives are all quite salty - then stir in the olives.
Towards the end of the sauce cooking time, cook the potato gnocchi in a large pan of boiling salted water according to the packet instructions, then drain.
Add the gnocchi and the flat-leaf parsley to the sauce and toss well.
Serve the gnocchi sprinkled with grated parmesan.


Whenever we've made gnocchi at home (italian family) we usually just have it with a basic tomato based napolitana type sauce, with chilli added