Gnocchi in Herbed Tomato Sauce with Olives and Capers
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Recipe Details
Story
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.
Tags
Quick facts
- Serving size
- 2servings
- Prep & cook time
- –minutes
- Cooking Skill
- easy
By SAVEUR
Nutritional info
- 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
- 1/3 cupCastelvetrano olives
- 2 tablespoonscapers
- 1yellow onion
- 2 clovesgarlic
- 1bay leaf
- 1/2 teaspooncrushed red pepper
- 2 packetsunsalted butter
- 114-ounce can whole peeled tomatoes
- 1 poundgnocchi
- 1 ouncegrated Parmesan cheese
- 1/8 ounceoregano
- 1/8 ouncerosemary
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 10" large pot
- 12" large high-sided pan
- potato masher (optional)
Allergens
Adapted from SAVEUR Magazine
Cooking Steps
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.
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.
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.
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.
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.
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!