Gnocchi with herb sauce served on a white plate

Gnocchi with herb sauce

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(5 ratings)

Prep: 5 mins Cook: 5 mins


Serves 2-3

Rustle up this gnocchi with anchovies and herb sauce in just 10 minutes. If you don’t like anchovies, or want to make this dish vegan, simply omit them from the sauce

Nutrition and extra info

Nutrition: Per serving

  • kcal347
  • fat15g
  • saturates2g
  • carbs46g
  • sugars1g
  • fibre4g
  • protein5g
  • salt1.5g
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  • 1 tbsp capers
    Capers in bowl



    Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…

  • 4 anchovies (optional)
  • 1 garlic clove
  • 1 lemon, juiced and zested



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 50g herbs (we used parsley, chives and basil)
  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 500g gnocchi



    An Italian dumpling made with semolina or flour and potatoes, cooked and eaten in much the same…


  1. Blitz the capers, anchovies, garlic, lemon juice and herbs with 3 tbsp of the olive oil to make a sauce. Season and set aside.

  2. Cook the gnocchi in salted water according to pack instructions, then drain. Heat the remaining oil in a non-stick frying pan over a high heat and add the gnocchi. Fry until crisp on the outside and warm all the way through – about 3 mins – remove from the pan and leave to drain on kitchen paper. Toss the gnocchi with the sauce, then divide between bowls, top with lemon zest and cracked black pepper to serve.

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Comments, questions and tips

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Moira Briggs's picture
Moira Briggs
23rd Nov, 2019
This is absolutely delicious ... it's fast, inexpensive, incredibly tasty and very easy. I did a one-third quantity (approximately) to serve one person, but really I could have halved it because I wanted to eat it all over again. I didn't have any chives, so I used a small spring onion, plus some dried oregano and frozen rosemary. I also used 'poor man's capers' - pickled nasturtiums from my own garden - and it all turned out fine. I think it's a very forgiving and adaptable recipe that can be tweaked in all sorts of ways. Great for either a light main meal or a side dish. It's going in my recipe book ...
23rd Apr, 2018
This came out surprisingly well for such a simple recipe. I used dried parsley and basil and some fresh rosemary that we needed to use up. Certainly came out much tastier than expected and will be doing this again in the future.
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Carl Wakely's picture
Carl Wakely
26th Nov, 2019
Fry some spinach off in with gnocchi at the end to finish it off. Superb
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