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1
To make the gnocchi: combine the milk, butter, Parmesan and salt in a saucepan and bring to the boil.
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2
Pour in the polenta, all in one go, stirring constantly, then cook for 5 minutes over a gentle heat, still stirring.
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3
Lightly beat the eggs then, off the heat, stir them into the polenta.
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4
Pour the polenta onto a baking sheet, spreading it out to a depth of about 1 cm/ 1/2 in, then leave to cool until the mixture hardens.
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5
To make the tomato concasse: soften the onions in the olive oil for 23 minutes, without letting them colour.
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6
Stir the diced tomatoes into the onions, then reduce over a gentle heat to get rid of some of the juices.
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7
Add the garlic clove and thyme, then cover and cook over a gentle heat for 2030 minutes.
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8
Check the consistency and reduce until the mixture is thick.
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9
Blend half the concasse, then return this puree to the rest of the concasse and stir in the parsley, capers, olives and anchovies.
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10
Put to one side.
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11
Preheat an overhead grill (broiler).
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12
Use a 45 cm/1 1/22 in pastry cutter to cut out the gnocchi, then place on a baking sheet.
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13
Grill for about 10 minutes, turning them halfway through, until golden all over.
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14
Serve immediately, with the tomato concasse spooned over the top.
