There’s lots of lovely flavour in this puttanesca recipe thanks to garlic, anchovies, capers and olives.  For speed, you can buy the gnocchi pre-made but if you are feeling adventurous there is also a recipe below to give it a shot.

Sauce

3 Tbsp. olive oil

2 x Banana shallots – diced

3 x garlic cloves – peeled & crushed

1 sprig of rosemary - finely chopped 4 x sage leaves - shredded thinly

1 tsp. red chilli flakes

55g salted capers, drained

110g small black or green pitted olives, sliced

50g can of anchovy fillets in oil, drained and chopped

Optional

1 Tbsp oregano, chopped

400g can chopped tomatoes

8 x cherry tomatoes, halved

2 Tbsp flat-leaf parsley, chopped

Salt and freshly ground black pepper, to taste

Gnocchi ( if you wish to make your own)

400g potatoes, baked.

160g plain flour

1 x Egg, lightly whisked

10g grated parmesan

½ Tsp. Sea salt flakes

Freshly ground black pepper

Extra flour, to dust

Grated parmesan, to serve

Method

Pre heat oven to 190 fan/ 170c / gas mark 5

If you wish to make your own gnocchi, it's best to begin with this.

Place the potatoes on a baking tray and cook until the centres are soft. Allow to cool slightly, scoop out the insides and mash them into a bowl. Add the parmesan and egg and mix with your hands, next add the flour, salt and pepper. Kneed the potato mix until everything is combined. 

Divide into 3 separate pieces then roll each one into a sausage shape on a lightly floured surface. Cut the line of potato into small pieces. Using a gnocchi board, push each one into a rolled shape and set aside. If you don’t have a gnocchi board, you can roll into a ball or press with a fork.

Bring a pan of salted water to the boil and drop in the gnocchi. Once the gnocchi rise to the surface of the water remove it from the pan and place into a small bowl of ice water to call. Remove, place on a tray and set aside until needed.

For the sauce, take a medium sized pan on a medium heat, add the oil and cook the shallots, garlic, rosemary, sage and chilli flakes until soft. Add the chopped tomatoes along with the cherry tomatoes.  Turn down the heat and allow to simmer for 35-40 minutes. Stir in the olives, anchovies, capers and oregano. Add the potato gnocchi and cook for a further 5 minutes. Season with salt and pepper and serve with a generous helping of parmesan.

Gary Townsend is chef owner of Elements, 19 New Kirk Road, Bearsden, Glasgow G61 3SJ www.elementsgla.com