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Gnocchi in Herbed Tomato Sauce

Gnocchi in Herbed Tomato Sauce with Olives and Capers

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There’s something deeply comforting about Italian food—inherent in the cuisine is a gentle reminder to savor the moment. Here, we’re sharing a gnocchi recipe straight from the pages of SAVEUR magazine, channeling the flavors of southern Italy. Rather than making the gnocchi from scratch, we focus your efforts on the fragrant tomato sauce, folding in capers and Castelvetrano olives (a regional specialty) as a tangy balance to the pillowy gnocchi and Parmesan cheese. You’ll have extra time to enjoy the warm plates of pasta with a glass of vino—and, of course, someone special to share it with.

  • Vegetarian
  • Stovetop Only
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By SAVEUR

By SAVEUR

  • Calories 670
  • Protein 17g
  • Total Carb 88g
  • Total Fat 25g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • oregano
    • 1/8 ounce
    • oregano
  • rosemary
    • 1/8 ounce
    • rosemary
  • Castelvetrano olives
    • 1/3 cup
    • Castelvetrano olives
  • capers
    • 2 tablespoons
    • capers
  • yellow onion
    • 1
    • yellow onion
  • garlic
    • 2 cloves
    • garlic
  • bay leaf
    • 1
    • bay leaf
  • crushed red pepper
    • 1/2 teaspoon
    • crushed red pepper
  • unsalted butter
    • 2 packets
    • unsalted butter
  • 14-ounce can whole peeled tomatoes
    • 1
    • 14-ounce can whole peeled tomatoes
  • gnocchi
    • 1 pound
    • gnocchi
  • grated Parmesan cheese
    • 1 ounce
    • grated Parmesan cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 10" large pot
  • 12" large high-sided pan
  • potato masher (optional)

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Bring a large pot of water to a boil over high heat. Rinse oregano and finely chop leaves, discarding stems. Set aside 1 rosemary sprig; save any remaining rosemary for another recipe (we love it with roasted potatoes). Halve olives. Roughly chop capers. Peel onion and cut into small dice. Mince garlic

  2. Sauté aromatics

    Sauté aromatics

    Heat 1 tablespoon olive oil in a large high-sided pan over medium heat. When oil is shimmering, add bay leaf, crushed red pepper (feel free to skip or use half for less heat), whole rosemary sprig, onion, and garlic. Sauté, stirring occasionally, until onion is soft, 5-7 minutes. Season with ¼ teaspoon salt and black pepper as desired. 

  3. Simmer sauce

    Simmer sauce

    Add butter and peeled tomatoes to pan with aromatics, still over medium heat. Using a potato masher or large fork, mash tomatoes to break up and release their juices. Simmer, stirring occasionally, until sauce is thickened, about 12 minutes.

  4. Cook gnocchi

    Cook gnocchi

    While sauce simmers, over a clean, dry, surface, use your hands to gently separate gnocchi. Season pot of boiling water generously with salt. Add gnocchi and cook, stirring occasionally to prevent sticking, until tender and floating to the surface, 2-3 minutes. Reserve ½ cup gnocchi cooking water, then drain and set aside until sauce has thickened.

  5. Finish sauce and gnocchi

    Finish sauce and gnocchi

    Once sauce has thickened, still over medium heat, remove and discard bay leaf and whole rosemary sprig from pan. Add oregano, olives, capers, and half of Parmesan to pan and stir to combine. Add cooked gnocchi and stir to coat. Gradually stir in reserved gnocchi cooking water, 1 tablespoon at a time, until sauce is silky and clings to gnocchi. Taste and add salt and black pepper as desired.

  6. Plate gnocchi

    Plate gnocchi

    Divide gnocchi in herbed tomato sauce between shallow serving bowls. Garnish with remaining Parmesan and a drizzle of olive oil, if desired. Pour yourself a glass of something special (a fruit-forward red wine with minerality, like Nero d'Avola from Sicily, complements the salty, briny flavors of the gnocchi). Buon appetito!

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