Gnocchi with Cherry Tomato Puttanesca Sauce

5 from 1 vote

Gnocchi with Cherry Tomato Puttanesca Sauce

Fresh cherry tomatoes add sweet summer seasonal goodness to puttanesca sauce, the classic Italian pulled-from-the-pantry dish! Add store-bought gnocchi for a quick and easy dinner that comes together in about 30 minutes!

Prep Time15

Cook Time15

Total Time30

Course: Pasta

Cuisine: Italian

Diet: Low Lactose

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

Salt and freshly ground black pepper to taste
3 pints cherry tomatoes (6 cups)
3 tablespoons olive oil
1/2 cup dry white wine
6 cloves garlic chopped
1/2 teaspoon crushed red pepper flakes
2 tablespoons anchovy paste
2/3 cup pitted and halved Kalamata olives
3 tablespoons capers rinsed
1/4 cup chopped fresh parsley
1 sprig fresh basil thinly sliced
Pinch of sugar if needed
1 package (16-ounce) potato gnocchi
Freshly grated Parmesan cheese for serving

Instructions

Place a large saucepan of water on a burner, add salt and turn the heat to HIGH so that it comes to a boil for the gnocchi.
Place the cherry tomatoes in a large nonstick skillet. Drizzle with the olive oil and season with salt and black pepper to taste. Turn the heat up to medium-high.
When it's hot, place a lid over the skillet and let the tomatoes fry, pop and burst for 2-3 minutes. Stir, then place the lid back on and repeat for another 3-4 minutes.
At this point, the saucepan of water should be boiling. Add the gnocchi and cook according to the package directions then drain and keep warm.
Add the wine, garlic and red pepper flakes. Boil for 2-3 minutes to reduce the wine.
Add the anchovy paste, olives, capers and heat through.
Add the parsley, basil, sugar and salt if needed. Toss the gnocchi into the sauce and stir. Serve in bowls with freshly grated Parmesan cheese.

Notes

SUBSTITUTIONS:

Canned cherry tomatoes may be substituted.
NON-ALCOHOLIC SUBSTITUTE: Add a little vegetable broth or water with a splash of white or red wine vinegar. (The amount of alcohol remaining in wine vinegar is considered trace or non-existent.)

TIP:

The cherry tomatoes can also be roasted in the oven for even more depth of flavor. Preheat your oven to 400 degrees. Place on a nonstick baking sheet and roast for 20 minutes or until the tomatoes have burst and released their juices. Transfer to a skillet and add the wine, garlic, etc.

MAKE AHEAD:

Do not cook the gnocchi if you are making it ahead of time.
Cook the sauce as directed, cool and refrigerate. Leave the cheese off.
When you're ready to serve, place it into a saucepan, skillet, or saute pan and gently reheat over low to medium-low heat until it's simmering.
Cook the gnocchi and stir it into the puttanesca sauce. Add a little of the gnocchi cooking water if the sauce is too thick.

Nutrition