Rukmini Iyer's Crispy Baked Gnocchi Puttanesca: A Quick and Easy Recipe
Rukmini Iyer's crispy baked gnocchi puttanesca offers a delightful twist on a classic Italian dish, perfect for a speedy and satisfying dinner. This recipe pilfers all the essential elements of a traditional puttanesca—anchovies, capers, olives, and tomatoes—and transforms them into a rich sauce that coats gnocchi. The dish is then smothered in mozzarella, breadcrumbs, and parmesan before being crisped to perfection under the grill. It's a crusty-topped marvel that delivers comfort and flavour in every bite, ideal for a rainy night or any time you crave something hearty and delicious.
A Modern Take on a Classic Dish
Puttanesca purists might want to look away, as this recipe takes creative liberties while honouring the core flavours. Iyer has non-canonically added small cubes of aubergine, which melt beautifully into the sauce, adding extra plant matter and depth. For a vegetarian version, simply omit the anchovies, add an extra spoon of capers, and use a vegetarian parmesan. The dish has proven to be a hit even with picky eaters; Iyer notes that her sauce-averse toddler was so enticed by the aroma that she stole half the plate, suggesting it could also work as a pizza sauce—a versatile idea worth noting.
Ingredients and Preparation
This recipe serves two adults and two small children, with a prep time of 15 minutes and a cook time of 30 minutes. You'll need:
- 2 tbsp olive oil
- 1 onion, peeled and finely chopped
- 1 medium aubergine, trimmed and cut into 1cm dice
- ½ tsp flaky sea salt
- 2 garlic cloves, peeled and finely grated
- 2 tsp small capers in brine, drained
- 1 tsp anchovies in oil (about five small fillets)
- 75g black olives, drained
- 400g tinned chopped tomatoes
- 500g fresh chilled or vacuum-packed gnocchi
- 150g ball mozzarella, roughly torn
- 40g white or panko breadcrumbs
- 40g parmesan
Cooking Instructions
Begin by heating the oil in a large, ovenproof frying pan or casserole. Add the onion and stir-fry on a medium to high heat for five minutes, until it just starts to soften. Next, add the aubergine and salt, cooking for a further 10 minutes while stirring frequently, until the aubergine softens and browns.
Incorporate the garlic, capers, anchovies, and olives, stir-frying for 30 seconds and mashing the anchovies well. Add the tinned tomatoes, bring to a boil, then reduce to a simmer and cook for 10 minutes. Tip: Using a high-quality brand like Mutti can enhance the sauce; other brands may require a bit more time to thicken sufficiently.
Just before the sauce is ready, bring a large pan of water to a boil and cook the gnocchi according to packet instructions—typically two to three minutes on a rolling boil. Drain well and stir the gnocchi through the sauce.
Heat the grill to medium-high. Scatter the torn mozzarella over the gnocchi, then mix the breadcrumbs and parmesan in a bowl and scatter this mixture over the mozzarella. Grill for three to five minutes, until the cheese melts and the breadcrumbs and parmesan are well-browned. Serve hot for the best experience.
Why This Recipe Stands Out
This crispy baked gnocchi puttanesca is more than just a meal; it's a quick and easy solution for busy evenings, blending traditional Italian flavours with a modern, family-friendly approach. The addition of aubergine adds a subtle richness, while the cheesy, crispy topping provides a satisfying crunch. Whether you're cooking for adults, children, or both, this dish promises to be a crowd-pleaser, offering versatility and comfort in every serving.
