Gnocchi puttanesca

Gnocchi puttanesca

(21) Rate it

  • 0:10 Prep
  • 0:10 Cook
  • 4 Servings
  • Capable cooks

Just because you’re short on time doesn’t mean your dinner has to be short of flavour – this gnocchi dish is both fast and fabulous!

Featured in
Pasta recipes, Everyday easy


  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 5 anchovy fillets, chopped
  • 1 small red chilli, seeded, finely chopped
  • 1/2 cup (125ml) dry white wine
  • 800g canned chopped tomatoes
  • 1 bay leaf
  • 1 tablespoon baby capers, rinsed
  • 100g small pitted black olives
  • 800g potato gnocchi
  • 1 tablespoon chopped flat-leaf parsley
  • Grated parmesan, to serve


  • Step 1
    Heat the olive oil in a deep frypan over low heat, add the chopped onion, crushed garlic, anchovy fillets and chilli and cook, stirring, for 2-3 minutes until the onion has softened and the anchovies have dissolved. Add the white wine, chopped tomato, bay leaf and rinsed capers, then cook for a further 5-6 minutes, stirring occasionally, until the sauce is slightly thickened. Season – remembering that the anchovies, capers and olives are all quite salty – then stir in the olives.
  • Step 2
    Towards the end of the sauce cooking time, cook the potato gnocchi in a large pan of boiling salted water according to the packet instructions, then drain.
  • Step 3
    Add the gnocchi and the flat-leaf parsley to the sauce and toss well.
  • Step 4
    Serve the gnocchi sprinkled with grated parmesan.

  • Low sugar


  • 2073 kj


  • 16g

    Fat Total

  • 3g

    Saturated Fat

  • 9g


  • 12g


  • 8mg


  • 1229.84mg


  • 9g

    Carbs (sugar)

  • 68g

    Carbs (total)

All nutrition values are per serve
  • Author: Valli Little
  • Image credit: William Meppem
  • Publication:



Please enter your comment!
Please enter your name here