Gnocchi Puttanesca

I've been eating quite a lot of gnocchi dishes recently. There's a nice deli at our neighbourhood that now stocks decent ready-made gnocchi, and it's been a convenient lunch or dinner option ever since. As you know, the classic potato gnocchi are rather bland on their own, so it's the sauce that makes (or not) the dish.

The bold Puttanesca sauce proved to be an excellent accompaniment to the gnocchi.

Gnocchi Puttanesca
(Gnocchi-klimbid Puttanesca-kastmega)
Serves 2 as a light meal

500 g gnocchi (store-bought)

Puttanesca sauce:
1 Tbsp olive oil
1 onion
2 garlic cloves
2 anchovy fillets (in oil)
2 tsp salted capers
large handful of pitted black olives
a generous pinch of dried chilli flakes
400 g can chopped tomatoes
salt and freshly ground black pepper
a generous handful of flat-leaf parsley, chopped
grated parmesan, for serving

Chop onions, garlic and anchovy fillets. Stone the olives, cut the olives into slices. Rinse the capers, drain.
Heat oil in a saucepan, add onions and fry for about 5 minutes over moderate heat.
Add garlic, anchovies, olives, capers, chilli flakes. Give it a good stir, then add the chopped tomatoes and season with salt and pepper. Simmer over moderate heat for 15-20 minutes, stirring every now and then, until the sauce thickens slightly.
Meanwhile bring salted water into boil in another saucepan. Add the gnocchi and boil for 2-3 minutes (or whatever time is given on the packet), until the gnocchi float to the surface.
Drain the gnocchi and stir into the Puttanesca sauce.
Serve at once, sprinkling some grated Parmesan on top.