Cooking enthusiasts and families alike will rejoice at Rukmini Iyer’s delightful creation: a crispy baked gnocchi puttanesca that combines the beloved elements of the traditional Italian dish into a quick and easy meal. With its rich blend of flavours and textures, this dish promises to be a comforting option for those dreary evenings, winning over even the pickiest of eaters.
A Twist on a Classic
Puttanesca purists may raise an eyebrow at this modern interpretation, but there’s no denying the appeal of Iyer’s approach. This revamped dish showcases the classic ingredients of anchovies, capers, olives, and tomatoes, transforming them into a sumptuous sauce that envelops fluffy gnocchi. Topped with a generous layer of mozzarella, breadcrumbs, and parmesan, then crisped under the grill, it’s a feast for the senses.
As Iyer notes, even her toddler, typically averse to sauces, was drawn to the enticing aroma and couldn’t resist snatching a bite right off her plate. In a charming twist, her child even suggested that this delicious concoction could serve as a pizza sauce in the future.
Ingredients That Pack a Punch
One of the standout features of this dish is Iyer’s ingenious addition of aubergine, which melds beautifully into the sauce while contributing a nutritious boost. For those seeking a vegetarian version, simply eliminate the anchovies, toss in an extra spoonful of capers, and opt for a vegetarian parmesan.
Here’s what you’ll need:
– 2 tbsp olive oil
– 1 onion, peeled and finely chopped
– 1 medium aubergine, trimmed and diced into 1cm cubes
– ½ tsp flaky sea salt
– 2 garlic cloves, peeled and finely grated
– 2 tsp 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
Step-by-Step Cooking Instructions
To whip up this delectable dish, begin by heating the olive oil in a large, ovenproof frying pan or casserole. Add the chopped onion and sauté over medium-high heat for five minutes until it starts to soften. Next, introduce the diced aubergine along with the flaky sea salt, cooking and stirring frequently for an additional ten minutes until the aubergine begins to soften and take on a lovely brown hue.
Stir in the garlic, capers, anchovies, and olives, cooking for about 30 seconds. Make sure to break down the anchovies for maximum flavour incorporation. Pour in the tinned tomatoes, bring to a boil, then reduce to a simmer for ten minutes. For best results, use a high-quality brand of tinned tomatoes—Mutti’s is particularly commendable for this recipe.
While the sauce simmers, bring a large pot of water to a boil and cook the gnocchi according to the package instructions—usually just two to three minutes in rolling water. After draining well, fold the gnocchi gently into the simmering sauce.
Preheat your grill to medium-high. Scatter the torn mozzarella over the gnocchi, followed by a mixture of breadcrumbs and parmesan. Grill for three to five minutes, or until the cheese is melted and the topping is a golden brown. Serve immediately for a hearty and satisfying meal.
Why it Matters
Rukmini Iyer’s crispy baked gnocchi puttanesca is more than just a recipe; it’s a testament to the power of home cooking in bringing families together. In a world where busy schedules often overshadow meal preparation, this dish exemplifies how simple ingredients can be transformed into something extraordinary. Not only does it provide a nutritious option for family dinners, but it also encourages creativity in the kitchen, inviting cooks of all levels to explore and enjoy. It’s a reminder that comfort food doesn’t have to be complicated—sometimes, the best meals are just a few ingredients away.
