350 ml (12 fl oz) ready-made arrabbiata tomato sauce
4 tablespoons sunblush tomato paste
125 g (4 oz) pitted black olives, drained
150 g (5 oz) mozzarella cheese, drained and thinly sliced
4 tablespoons grated pecorino cheese
basil leaves, to garnish
garlic bread (optional)
Cook the gnocchi in a large saucepan of lightly salted boiling water, for 3–4 minutes or according to the packet instructions, then drain. Toss with the oil and season with pepper.
Meanwhile, place the arrabbiata sauce and sunblush tomato paste in a saucepan and heat for 2 minutes until hot. Toss the gnocchi into the sauce and add the olives. Toss well, then transfer to a shallow gratin dish and arrange the mozzarella slices on top. Scatter the grated pecorino over the top of the mozzarella, then cook under a preheated hot grill for 8–10 minutes until golden and bubbling.
Serve hot, garnished with basil leaves, with garlic bread and salad, if liked.