Puttanesca baked gnocchi served in a casserole dish

Puttanesca baked gnocchi

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(27 ratings)

Prep: 5 mins Cook: 30 mins


Serves 4

Serve this budget-friendly baked gnocchi with tomatoes, mozzarella, capers and olives for a delicious midweek family meal when you're short on time

Nutrition and extra info

Nutrition: Per serving

  • kcal344
  • fat11g
  • saturates5g
  • carbs44g
  • sugars10g
  • fibre6g
  • protein13g
  • salt2.5g
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  • 2 x 400g cans cherry tomatoes
  • olive oil, for frying
    olive oil

    Olive oil

    ol-iv oyl

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

  • 1 onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tsp chilli flakes
  • 1 tbsp capers, drained
    Capers in bowl



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

  • 60g black pitted Kalamata olives, roughly chopped
  • 5 anchovy fillets in oil, finely chopped



    Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…

  • pinch of sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 500g shop-bought gnocchi



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

  • 1 x 125g ball mozzarella, torn


  1. Blitz one of the cans of tomatoes until smooth and set aside. Heat a glug of oil in a medium-sized saucepan over a medium heat. Add the onion and a generous pinch of salt and fry gently for 8-10 mins until softened and translucent. Tip the chilli and all the tomatoes into the pan, lower the heat, then simmer for 10 mins, uncovered. Fill one of the empty cans a quarter full with water and add this to the sauce. Stir through the capers, olives and anchovies. Season with salt, pepper and a couple of generous pinches of sugar. Cook on a gentle heat, uncovered, for a further 5 mins. Keep warm until needed.

  2. Bring a large pan of water to the boil. Add the gnocchi and cook for 2 mins. Drain and toss with the tomato sauce, then tip into an ovenproof dish or shallow casserole. Top with the torn mozzarella and a good grating of black pepper then pop under a high grill for 3-4 mins or until the mozzarella is molten and gooey.

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Comments, questions and tips

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Rob Mcpherson's picture
Rob Mcpherson
8th Jul, 2020
WTF. 4 people!!! No!. You will need twice the gnocchi at least for four people. Very irritating that I made this for 3 and it was a sloppy mess that fed 2. In I had a sandwich
8th Nov, 2019
Delicious! Easy to make and very tasty with low calories.
29th Aug, 2019
Great recipe for a mid week quick meal. I make to the recipe but we have some nice bread with it as it is very rich. Tins of cherry toms are quite expensive, I’ve not tried it with normal tinned toms.
Amy Taylor's picture
Amy Taylor
9th Jun, 2019
Really nice but only needs One tin of tomatoes otherwise it ends up as gnocchi soup!
2nd Apr, 2019
Tasty, easy dish, will make again. Added half the chilli flakes and still had a kick to it.
26th Feb, 2019
So delicious!
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