Ingredients
1 tbsp olive oil
1 onion, chopped
2 garlic cloves, chopped
1 tsp dried chilli flakes
1 tbsp tomato puree
400g tin of chopped or pulped tomatoes
½ stock pot
100g drained, pitted kalamata olives, cut in half
2 tbsp capers (from a jar), drained
1 tbsp sugar
Salt
Pepper
500g gnocchi
Handful of fresh parsley, chopped
125g mozzarella

Method
Preheat the oven to 180c.

Heat 3 tbsp of the oil in a large pan over a medium heat. Add the onions and cook for 5-7 minutes until translucent.  Add the garlic and fry for another minute.  Add the chilli and cook for a further minute before adding the tomato puree.  Stir and cook for a minute to take the raw tomato taste off and then add the tomatoes and stock pot.

Cook the tomatoes for 5 minutes, stirring from time to time before adding the olives, capers, sugar and pepper and simmer for 20 minutes, checking and stirring regularly over that time.  The sauce should thicken.

Cook your gnocchi according to the packet instructions.

Put the parsley into your sauce and taste for seasoning, adjust where necessary.  As your gnocchi floats to the top, scoop out of the water and put into the sauce and thoroughly stir.

Top with the mozzarella and put into the oven to bake for 25-30 minutes until golden.