Puttanesca baked gnocchi

Preheat oven to 200°C (400°F). Bring salted water to boil in a large pot.

Dice 150 g onion finely. Heat olive oil in a saucepan over low heat, add onion, and sweat until translucent, about 5 minutes.

Stir in 5 g anchovy fillets, 2 g canned cherry tomatoes, 60 g kalamata olives, 15 g capers, and 5 g chilli flakes. Simmer gently for 8 minutes.