56. Ricotta Gnocchi alla Puttanesca

Updated at: Thu, 17 Aug 2023 09:05:48 GMT

Step 1

Combine the gnocchi ingredients other than the flour, mixing thoroughly. Then add the flour - you want a soft but workable dough. So if you need more, or less, that’s fine. Use my quantity as a rough guide.

Step 2

Dust your work surface with flour, and grab a handful of dough at a time, rolling out the dough into logs, and cut them into pillow shapes. Toss them in the flour and you’re ready to cook.

Step 3

Get a pot of boiling salted water ready while you cook the sauce.

Step 4

For the sauce, fry the garlic in the oil for a few minutes to soften, then add the white wine to avoid the garlic burning. Cook off the wine, and add the tomatoes, crushing them in the pan with a fork. Add the chilli flakes and miso and stir to dissolve. Cook the sauce for at least 15 minutes, and add the olives and capers just before you cook the gnocchi (and check the seasoning!).

Step 5

Cook the gnocchi in the salted boiling water until they rise to the surface, usually about 2 minutes. A good way to do this is to scoop out the gnocchi and add them to the sauce as they float up on top.

Step 6

Keep the heat on the gnocchi/sauce, stirring and combining until it coats nicely. Turn the heat off and tear in most of the basil and combine. Serve immediately, topped with the remaining basil leaves as a garnish.

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