Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Gnocchi Puttanesca

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Gnocchi Puttanesca

    Puttanesca is a rich, spicy sauce that is made by combining tomatoes, onions, capers, black olives, anchovies and herbs, and cooking them in olive oil.

    • Preparation time: 30 minutes
    • Cooking time: 15 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 4


    • 2 tbsp olive oil
    • 1 medium onion, finely chopped
    • 2 cloves garlic, finely chopped
    • 50g pack Waitrose Anchovy Fillets in Olive Oil, drained and coarsely chopped
    • 2 red chillies, deseeded and coarsely chopped
    • 6 Italian plum tomatoes, coarsely chopped
    • 1 tbsp capers, coarsely chopped
    • 2 x 400g packs Waitrose Gnocchi Con Patate
    • 100g Italian oven-dried olives, pitted
    • 2 tbsp chopped fresh flat-leaf parsley
    • Salt
    • Freshly ground black pepper


    1. Heat the oil in a pan, add the onion, garlic, anchovies and chillies and cook gently for 4-5 minutes, or until the onions are golden.
    2. Add the tomatoes and capers, and cook for a further 10 minutes, or until the tomatoes are softened and pulpy. Season to taste.
    3. Meanwhile, cook the gnocchi in a large pan of boiling, salted water for 2-3 minutes, or until they rise to the surface. Drain and return to the pan with the tomato sauce, olives and parsley and toss together well. Divide between 4 bowls and serve with Parmigiano-Reggiano.

    Your recipe note

    Edit your recipe note

    Cook's tips

    If fresh plum tomatoes are not available, use a can of Waitrose Chopped Italian Tomatoes instead.


    Average user rating

    5 stars