Chilli tomato gnocchi with mascarpone & crispy capers

SERVES 4

60ml extra-virgin olive oil

2 cloves garlic, crushed

½ tsp dried chilli flakes

sea salt and cracked

black pepper

400g can chopped tomatoes

500g baby gnocchi

250g mascarpone

2 tbsp baby capers,

patted dry

• Heat 2 tablespoons of the oil in a large nonstick frying pan over a high heat. Add the garlic, chilli, salt and pepper and cook for 1 minute or until fragrant. Add the tomatoes and mix to combine. Bring to a simmer and cook for 4 minutes or until slightly reduced.
• While the tomato mixture is cooking, cook the gnocchi in a large saucepan of salted boiling water for 3 minutes or until done (or according to the packet instructions). Drain, reserving 125ml of the cooking water. 
• Add the gnocchi and reserved cooking water to the tomato mixture and toss to combine. Divide among bowls and top with the mascarpone.
• Heat the remaining oil in a small frying pan over a high heat. Add the capers and cook for 30 seconds or until crisp. Top the gnocchi with the crispy capers and sprinkle with pepper to serve.