1. Prepare the gnocchetti according to the instructions on the packet.
2. Sauté the anchovy fillets in extra virgin olive oil, with finely chopped garlic and chilli pepper cut into rounds.
3. Deglaze with white wine and add the black olives and rinsed capers.
4. Add Pomopronto and heat together for a few minutes.
5. Boil the gnocchetti in plenty of salted water until they are half cooked.
6. Mix with Pomopronto based dressing without heating and add the basil leaves.
7. Grease the single serving moulds with the release spray and cover the surface with a sprinkling of breadcrumbs.
8. Pour the gnocchetti into the moulds, taking care to insert a tuna fillet into the centre of each mould.
9. Bake in a hot oven at 200°C for 10-12 minutes.
10. Serve the pies warm.