Puttanesca baked gnocchi

Preheat oven to 200°C. Finely mince 150g onion and cook slowly in olive oil until soft and translucent, about 5 minutes.

Add 5g anchovy fillets, 60g Kalamata olives, and 15g capers to the onion; stir for 1 minute.

Pour in 2g canned tomatoes, add 5g chili flakes, and simmer for 8 minutes until sauce thickens slightly.