Gnocchi Puttanesca
There’s lots of lovely flavour in this traditional Italian puttanesca recipe thanks to garlic, anchovies, capers and olives. Of course, you could make your own gnocchi if you have time, but we’re always keen for a tasty meal that comes together quickly, so we have opted for a store-bought gnocchi.
How long will it take?
30 minutes
What’s the serving size?
Serves 4
What do I need?
- 500 g potato gnocchi
- Olive oil
- 4 cloves garlic, sliced
- 8 anchovies
- 1 small red chilli, deseeded and finely diced
- 250 g cherry tomatoes, halved
- 125 g pitted black olives
- 1 tbsp capers, drained and roughly chopped
- Handful of parsley, chopped
- Handful of basil, chopped
- Salt
- Freshly ground black pepper
- 1 ½ tbsp butter
- Parmesan, shaved, for serving
How do I make it?
- Cook gnocchi according to packet directions and drain well.
- Heat olive oil in a large frying pan and saute garlic and anchovies until the garlic is fragrant and the anchovies are starting to break up.
- Add tomatoes and cook until soft, then add olives and capers. Stir to combine, then add parsley and basil, season with salt and pepper. Remove from heat and set aside.
- Heat butter in a clean frying pan until it is frothy. Add gnocchi and cook until it is golden and starting to turn crisp.
- When gnocchi is nearly ready, heat the sauce over medium heat until it is warmed through, then toss the gnocchi into the sauce and serve immediately with shaved parmesan.
