Traditional Italian Puttanesca Baked Fluffy Gnocchi

Preheat the oven to 200°C/400°F.

In a large frying pan, heat the olive oil over medium-high heat and sauté onions until they become translucent.

Add the minced garlic to the pan and stir until fragrant.

Stir in the crushed tomatoes, black olives, capers, red pepper flakes, oregano, salt, and black pepper. Bring the mixture to a boil, then reduce to a simmer and let it cook for 15 minutes.

In the meantime, cook the gnocchi according to the package instructions until they float to the top of the water. Drain well.

Add the cooked gnocchi to the tomato sauce and stir to combine. Transfer the gnocchi and sauce to a baking dish.

Sprinkle the shredded mozzarella cheese evenly on top.

Bake for 15-20 minutes or until the cheese is bubbly and golden.

Sprinkle with fresh parsley or basil before serving. Enjoy!