Gnocchi with herb sauce served on a white plate

Gnocchi with herb sauce

  • 1
  • 2
  • 3
  • 4
  • 5
(3 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
Save to My Good Food
Please sign in or register to save recipes.


  • 1 tbsp capers



    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • 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 fruits…

  • 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, flour, potatoes or ricotta and spinach cooked and eaten…


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
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.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?