Gnocchi Puttanesca

Gnocchi Puttanesca

This traditional Italian gnocchi recipe combines the intense flavors of capers, black olives and anchovies to create a mouthwatering and delicious meal which does not disappoint. If you love strong flavours, then this recipe is for you!

Categories: Pasta

Serves: 4 Preparation time: 25 mins Cooking time: 15 mins



  • 4 tbsp Filippo Berio Olive Oil
  • 1 small red onion, finely chopped
  • 3-4 garlic cloves, finely chopped
  • 1 red chilli, seeded and chopped
  • 6 anchovy fillets (packed in oil) chopped
  • 400g can chopped tomatoes
  • ½ tsp dried oregano
  • 1 tbsp capers, rinsed
  • 115g Italian black olives, pitted and halved
  • 2 tbsp freshly chopped flat leaf parsley
  • 2x 400g packs ready-made potato gnocchi
  • Parmesan cheese (optional)


  1. Heat the oil in a pan, add the onion, garlic, and chilli and cook gently for 4-5 minutes. Add the anchovies, tomatoes, oregano and capers and simmer for 10 minutes until the sauce is thick and pulpy.
  2. Meanwhile, bring a large pan of salted water to the boil, add the gnocchi and cook for 2-3 minutes or until they rise to the surface. Drain and return to the pan.
  3. Add the sauce, olives and parsley and toss together.
  4. Serve with freshly grated Parmesan cheese, if desired.

Cook with:

Classico Olive Oil

This versatile all-purpose Olive Oil is excellent for sautéing, grilling and roasting or as a base for sauces. It's ideal with everything from meat and poultry to your favourite vegetables.

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