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Recipe by @doublethespoonfuls
This Gnocchi Puttanesca is the most delicious gnocchi version of the classic. It's made with white anchovies, olives, capers, and a garlicky red sauce. With a little heat from some crushed red pepper, it’s a flavorful, hearty meal.
2 Tbsp Olive oil
1/2 Onion, finely chopped
2 cloves Garlic, minced or grated
1/8-1/4 tsp Crushed red pepper
3-4 Wild White Anchovies In Water, chopped
1/4 cup Capers, drained
1/2 cup Black olives, chopped
Black Pepper
1 Tbsp Tomato paste
1/4 cup White wine
1 16-ounce can Whole peeled tomatoes
1 Tbsp Parsley, plus additional for serving
1 pound Gnocchi
Bring a large pot of salted water to a boil.
Heat the olive oil in a large skillet over medium heat. Add the onion, sautéing until soft and translucent, about 5 minutes. Add the garlic and crushed red pepper, sautéing until fragrant, about 1 minute.
Add the anchovies, capers, and olives, season with black pepper, and stir to combine. Add the tomato paste and sauté for 1-2 minutes. Add the white wine and simmer until it begins to reduce, about 1-2 minutes. Add the tomatoes to the skillet by breaking them up with your hands. If needed, add some of the liquid from the can. Sauté over medium heat until the sauce begins to thicken. Stir in the parsley.
Add the gnocchi to the water and cook until they float. Drain and add to the sauce, stirring until combined. Drizzle with olive oil, and top with additional parsley and crushed red pepper.
