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Puttanesca Baked Gnocchi Recipe
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.
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Servings: 4
Ingredients
- 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)
Instructions
- 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.
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