Lets just pretend this recipe doesn’t exist for anyone with an Italian background – I think I might get into trouble for messing with an Italian classic! Translated as ‘Spaghetti a la whore’, Putanesca is traditionally a spaghetti based dish. While there are plenty of arguments on where this was originally invented, one of my favourites is the claim it was originated in the brothels of the Spanish Quarters as a dish mistresses made for their clients.
With a few tweeks from the original, it’s perfect for a quick, one pot dinner. The comforting little pillows of Gnocchi cook perfectly in the sauce. Finished with some vegan mozzerella and finished under the gill till it melts, its the perfect dish to have in your back pocket for a midnight snack or a quick dinner.
Tangy, salty, fresh, creamy cheese, and comforting little gnocchi pillows – can you imagine a more perfect end to a long day?
- Makes: Serves 2-3
Ingredients
- 250g Red Onions, roughly chopped
- 1 Red Pepper, roughly chopped
- 2 Garlic Cloves, crushed
- 1/2 tsp Chilli Flakes
- 800g Tinned Chopped Tomatoes
- 2 tsp Vegan Fish Sauce
- 70g Pitted Black Olives, halved
- 1 Tbsp Capers, drained & diced
- 500g Gnocchi
- 5 Basil Leaves (with extra for garnish)
- 100g Vegan Mozzarella
- Salt & Pepper to taste
- Oil for Cooking
Directions
Place a large, wide bottom pan on a medium heat with a touch of oil. Add the onions and red pepper and gently soften, stirring occasionally. Stir in the garlic and chilli and cook for a minute, or until the garlic becomes fragrant.
Stir in the tomatoes, fish sauce, olives, capers, and gnocchi, and bring to a gentle simmer. Very gently simmer on a low heat for 10-15 minutes, or until the gnocchi is soft and the sauce has thickened. Taste and season before stirring through a handful of fresh basil leaves.
At this point you may need to transfer your dish to an oven proof tray, I tend to use oven proof pans so this step wasn’t needed for me. Scatter over torn chunks of the mozzarella and grill until the cheese is bubbling and golden.
Serve scattered with a few extra basil leaves.
Notes
Allergy Notes; This dish is vegan and gluten free. To make sure it’s nut free then make sure you pick a vegan cheese that works with your allergy needs.
