Heat the lemon olive oil in a frying pan and add the capers. Cook gently for a few minutes to allow the flavour of the capers to infuse into the lemon oil. Add the chilli powder and the tin of tomatoes and heat and gently simmer for 6 – 8 minutes.
Prepare the topping by thoroughly mixing the breadcrumbs, olive oil, oregano and parmesan in a small container (I like to use a pot with a lid for this and just give it a good shake!)
Bring a large pan of slightly salted water to the boil, follow the cooking instructions for the gnocchi. Once cooked, drain and add the gnocchi to the caper and tomato sauce, add the diced Fedw and gently mix until combined. Transfer to an ovenproof dish, add the topping (if using) and cook in the oven for 12 – 15 minutes until the Fedw has melted, and the topping is golden.
Recipe Note
Works really well accompanied with freshly steamed green vegetables, such as broccoli or french beans.
The capers give this oven dish a real zing to cut through the richness of the cheese and tomato.
