Gnocchi alla Puttanesca

I came across this in a little cafe which was offering welcome shade and refreshments following a walk up Vesuvius.  I had the sauce with Spaghetti, but show it here with Gnocchi.  It works really well with any type if pasta, and uses the Marinara sauce as a base.  Apparently no quite as ‘traditional’ as many of the other Neapolitan dishes I have tried, the salty, fruity punch of the olives and capers really livens up this simple dish


  • 300ml Marinara Sauce
  • 2 tbsp Olive Oil
  • 2 cloves Garlic, chopped
  • 1 tbsp Capers, rinsed
  • 75g Black Olives
  • Salt & Pepper to taste
  • Gnocchi for 2 (or pasta of your choice)
  • A few Basil Leaves
  • Parmesan to serve


  • Heat the oil and gently fry off the garlic for a few seconds without browning
  • Add the sauce and stir well (NB: if your sauce is too thick, add a little water)
  • Stir in the capers and olives and allow to simmer gently for 5 minutes. Check seasoning and adjust to taste
  • Cook the gnocchi in boiling salted water according to instructions.  When cooked, transfer directly into the sauce and add the basil
  • Stir carefully – do not break up the gnocchi!
  • Serve immediately sprinkled with Parmesan & black pepper

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