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Ingredients
- 500 g (1 lb 2 oz) fresh potato gnocchi
- 2 tablespoons oil
- 1 leek, sliced
- 250 ml (9 fl oz/1 cup) bottled tomato pasta sauce
- 170 ml (5 1/2 fl oz/2/3 cup) vegetable stock
- 60 g (2 1/4 oz) chopped black olives
- 6 anchovies, chopped
Method
1. Cook the gnocchi in a large saucepan of rapidly boiling salted water until they float to the surface. Lift out with a slotted spoon.
2. Meanwhile, heat the oil in a large saucepan and add the leek. Stir over medium heat for 2 minutes or until tender. Add the tomato pasta sauce, stock, olives and anchovy and stir for 5 minutes to heat through. Serve over the gnocchi.
