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Puttanesca baked gnocchi served in a casserole dish

Puttanesca baked gnocchi

A star rating of 4.7 out of 5.48 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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: Per serving
low inkcal344
low infat11g


  • 2 x 400g cans cherry tomatoes
  • olive oil, for frying
  • 1 onion, finely chopped
  • 1 tsp chilli flakes
  • 1 tbsp capers, drained
  • 60g black pitted Kalamata olives, roughly chopped
  • 5 anchovy fillets in oil, finely chopped
  • pinch of sugar
  • 500g shop-bought gnocchi
  • 1 x 125g ball mozzarella, torn


  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, December 2018

Goes well with


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A star rating of 4.7 out of 5.48 ratings

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