Ingredients with Measurements:
- 1 pound of potato gnocchi
- 2 tablespoons of olive oil
- 3 cloves of garlic, minced
- 1/2 teaspoon of red pepper flakes
- 1/4 cup of chopped Kalamata olives
- 1/4 cup of capers
- 1 can of diced tomatoes (14.5 ounces)
- 1/4 cup of chopped fresh parsley
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Special equipment needed:
- Large pot for boiling gnocchi
- Large skillet for sauce
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions until they float to the surface. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the garlic and red pepper flakes and sauté for 1 minute until fragrant.
3. Add the olives and capers and sauté for 2-3 minutes until they are slightly browned.
4. Pour in the diced tomatoes and bring to a simmer. Cook for 5-7 minutes until the sauce has thickened slightly.
5. Add the cooked gnocchi to the skillet and toss to coat in the sauce. Cook for an additional 2-3 minutes until the gnocchi are heated through.
6. Stir in the chopped parsley and season with salt and pepper to taste.
7. Serve hot with grated Parmesan cheese on top.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 9g
Carbohydrates: 53g
Protein: 8g
Sodium: 980mg
Sugar: 4g
Substitutions for ingredients:
- You can use any type of pasta instead of gnocchi.
- If you don't have Kalamata olives, you can use any other type of black olive.
- If you don't have capers, you can omit them or use chopped pickles instead.
- You can use fresh or canned tomatoes.
Variations:
- Add some anchovy fillets to the sauce for a more authentic puttanesca flavor.
- Use shrimp or chicken instead of gnocchi for a protein-packed meal.
- Add some chopped sun-dried tomatoes for extra flavor.
Tips and tricks:
- Don't overcook the gnocchi or they will become mushy.
- Use a good quality olive oil for the best flavor.
- Taste the sauce before adding salt as the olives and capers are already salty.
- Garnish with extra chopped parsley for a pop of color.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the gnocchi alla puttanesca in a large pasta bowl with grated Parmesan cheese on top.
Garnishes:
Chopped parsley, grated Parmesan cheese
Pairings:
- Serve with a side salad or garlic bread.
- Pair with a glass of red wine such as Chianti or Sangiovese.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the sauce is too thick, add a splash of pasta water to thin it out.
- If the sauce is too thin, let it simmer for a few more minutes until it thickens.
Food safety advice:
- Make sure to cook the gnocchi and sauce to the recommended temperatures to avoid any foodborne illnesses.
- Store any leftovers in the refrigerator promptly.
Food history:
Gnocchi alla puttanesca is a classic Italian dish that originated in Naples. It is said to have been created by prostitutes who needed a quick and easy meal between clients.
Flavor profiles:
Salty, tangy, spicy
Serving suggestions:
Serve hot with grated Parmesan cheese on top.
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Region: Italian