Do you want an easy dinner with unique flavor? This Puttanesca Baked Gnocchi Recipe is a fun twist on a traditional pasta meal! Gnocchi are slathered in this briny red sauce filled with olives then topped with mozzarella and baked to perfection.
Yeah, so this is comfort food at it’s best. Cheese, sauce, pasta . . . what’s not to love!?!? Puttanesca sauce is my all-time favorite. I love the brininess that the olives bring to the sauce. This sauce also gets unique flavor from capers and anchovies. But, honestly you can leave those out if it’s not your style. I typically omit those ingredients because I don’t always have them in my pantry. Capers and anchovies just don’t make a lot of appearances in my recipes.
I do, however, always keep San Marzano Whole Peeled Tomatoes on hand. While most recipes instruct you to crush the tomatoes by hand. Ummm, no. I use my trusty potato masher, thank you.
Here are a few more of my favorite pasta recipes >>
I use store bought gnocchi. Remember in my Honey Nut Cheese Danish recipe post how I was saying that I never make pastry dough because I do not have the time, patience or desire to do so? Well, add pasta to that list as well. Homemade pasta is just not going to happen in my kitchen, people. Kudos to those that make pasta and gnocchi from scratch. This girl just ain’t got time for that chore!
The most important thing to remember when preparing the gnocchi is to not overcook it. In fact, I cook it quite al dente because it is going to soften more while baking. And, this is a dish best enjoyed immediately. It can be reheated as leftovers but be warned that the gnocchi will soften even more.
If you’re in the mood for gnocchi, try these tasty recipes too >>
You may need a few things to make this recipe: (affiliate links)
OXO Good Grips Stainless Steel Potato Masher with Cushioned Handle
Cento San Marzano Organic Peeled Tomatoes, 28 Ounce (Pack of 6)
- 3 Tablespoons Olive Oil
- 2 Garlic Cloves, (finely chopped)
- 3 Anchovy Fillets, (optional)
- 1 (28oz) Can San Marzano Whole Peeled Tomatoes
- 1/2 Cup Greek Olives, (pitted & halved)
- 2 teaspoons Capers, (optional)
- Pinch Red Pepper Flakes
- Salt/Pepper, (to taste)
- 1 teaspoon Dry Italian Seasoning
- 1/4 Cup Heavy Cream
- 1 Cup Shredded Mozzarella
- 16-17 ounce Package Gnocchi, (prepared according to package instructions, al dente)
- Preheat oven to 375°F
- In large oven safe skillet over medium/high, heat olive oil. Add garlic and anchovies. Stir and cook 2 minutes or until garlic is golden and anchovies are broken into a paste.
- Add tomatoes and crush using a masher. Bring sauce to a boil, reduce heat to medium/low and cook for 10 minutes.
- (In a separate pot, begin to prepare gnocchi according to package instructions. Cook slightly less than instructed for al dente.)
- Add olives, capers, red pepper flakes, salt/pepper and Italian seasoning. Simmer for 5 minutes. Remove sauce from heat. Stir in heavy cream then add cooked gnocchi. Top with mozzarella and bake for 15 minutes. Serve immediately.
This post contains affiliate amazon links. Basically, I get a little kick back for sending you over to amazon . . . at no extra cost to you. Thanks for your support!0