Gnocchi in Herbed Tomato Sauce with Olives and Capers
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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)
Adapted from SAVEUR Magazine
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.
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.
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.
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.
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!