Gnocchi with Puttanesca Sauce

Puttanesca sauce originally comes from Naples, and its name is believed to derive from the Spanish quarter where prostitutes used to work in the old days (puttana = prostitute). The owner of the most popular brothel in the area supposedly offered his clients this sauce made from tomatoes, anchovies, capers, olives, garlic, and hot chili peppers to regain their strength. The sauce is traditionally served with pasta, but it is also excellent with potato gnocchi.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 1
  • Spiciness: 1
  • Number of Servings: 4

Ingredients

  • 2 spoons Oil, olive

  • 1 piece Onion, raw

  • 5 pieces Fish, anchovy fillets in oil

  • 1 piece Chili peppers, red chili, fresh

  • 2 pod Garlic, fresh

  • 120 ml Alcohol, Wine, White

  • 800 g Tomato, pieces - can

  • 1 piece Spices, bay (leaves)

  • 1 spoon Carp, soaked

  • 60 g Olives, black, in brine

  • 800 g Potatoes, white

  • pieces Salt, table

  • pieces Cheese, Parmesan, grated

Steps

  1. Peel the onion and garlic, then finely chop them separately. Wash the chili pepper, clean it (remove the stem and seeds), and cut it into small pieces. Rinse the capers under running water and drain them well. Coarsely chop the olives.

  2. Heat olive oil in a large pan. Once the oil is hot, add the onion, chili pepper, and anchovies to the pan. Fry the ingredients while stirring for 2 to 3 minutes, until the onion softens slightly and the anchovies completely dissolve. Add the garlic and fry it with the other ingredients just until it becomes fragrant (about 1 minute).

  3. Pour the wine into the pan and add the tomatoes, capers, and bay leaf. Mix well and cook over moderate heat for about 10 minutes, until the sauce thickens slightly. Stir it several times while cooking. Just before the sauce is done, add the olives.

  4. While the sauce is cooking, bring a large pot of water to a boil for the gnocchi. Just before the water boils, add salt to increase the boiling power. Add the gnocchi to the boiling water and cook them according to the manufacturer's instructions.

  5. Season the sauce with salt and pepper to taste. Use a slotted spoon to remove the cooked gnocchi from the pot and transfer them to the pan with the sauce. Mix well so that the sauce coats all the gnocchi nicely, then remove the pan from the heat.

  6. Serve the prepared dish on plates, sprinkle with grated Parmesan cheese, and serve. A glass of good white wine pairs well with this dish.

Nutrition Information (Per 100g)

  • Calories: 110.49 kcal
  • Fat: 4.52 g
    • Saturated Fat: 0.83 g
  • Carbohydrates: 4.77 g
    • Sugars: 0.38 g
  • Protein: 10.88 g
  • Fiber: 0.57 g

Advice

If you don’t have fresh chili peppers, you can use dried ones.