Gnocchi in Cherry Tomato Puttanesca Sauce

What is Puttanesca Sauce?

Puttanesca is a bold, aromatic Italian sauce that originated in the Naples region. Traditionally made with tomatoes, olives, capers, anchovies, garlic and herbs, it was designed to be quick to prepare using pantry staples. The sauce’s name has colorful historical explanations, but regardless of origin, puttanesca is prized for its bright, salty, savory flavor and its simplicity.

In this version, fresh cherry tomatoes add a juicy, fresh element that complements the salty, briny components and keeps the preparation fast and seasonal.

Why This Recipe Is a Keeper

This gnocchi with cherry tomato puttanesca sauce is fast, flavorful and perfect for a weeknight. Using fresh cherry tomatoes gives a bright, summery lift while many other ingredients come straight from the pantry: olive oil, white wine (or a non-alcoholic substitute), olives, capers, anchovy paste, red pepper flakes and Parmesan. A few fresh herbs and garlic finish the sauce.

Instead of traditional long-pasta preparation, store-bought gnocchi cooks in minutes, so you can have a satisfying, saucy meal without heating a large pot for pasta.

How to Make Gnocchi with Cherry Tomato Puttanesca Sauce

Recipe Ingredients

Below are the ingredients and notes to prepare this recipe. Quantities are available in the recipe card section.

Ingredient Notes and Substitutions

• Cherry Tomatoes: Use fresh cherry or grape tomatoes for best texture; canned cherry tomatoes work if fresh aren’t available.
• Dry White Wine: Use a wine you’d enjoy drinking. For a non-alcoholic option, substitute vegetable broth or water with a splash of white or red wine vinegar.
• Capers: Found in the pickled foods section, capers add bright, briny flavor—rinse them if they taste overly salty.
• Kalamata Olives: Use pitted, halved Kalamatas for their meaty texture and deep flavor.
• Anchovy Paste: Convenient and milder than whole fillets; it adds savory depth without overwhelming the sauce.
• Gnocchi: Any packaged potato gnocchi works—look in the pasta aisle.

Step-by-Step Instructions

• Gather and prep the ingredients.
• Bring a large saucepan of salted water to a rolling boil for the gnocchi.
• Meanwhile, start the puttanesca: place the cherry tomatoes in a large nonstick skillet, drizzle with olive oil and season with salt and pepper. Heat to medium-high.
• When the pan is hot, cover and let the tomatoes sizzle, pop and burst for 2–3 minutes. Stir, cover again and cook another 3–4 minutes until they begin to break down.

• Once the saucepan is boiling, add the gnocchi and cook according to package directions. Drain and keep warm.
• Add the white wine, garlic and crushed red pepper flakes to the skillet with the tomatoes. Boil 2–3 minutes to reduce the wine.
• Stir in anchovy paste, olives and capers and heat through.
• Add chopped parsley and sliced basil; taste and add a pinch of sugar if the tomatoes need balancing.
• Toss the cooked gnocchi into the sauce and mix gently until coated.
• Finish with freshly grated Parmesan and serve immediately.

Chef Tip

• For deeper flavor, roast the cherry tomatoes at 400°F on a nonstick sheet for about 20 minutes or until they burst and release their juices. Then transfer to a skillet and continue the recipe, adding the wine, garlic and other puttanesca ingredients.

Serve With

• Crusty bread or focaccia
• A simple chopped kale or green salad
• Light, crunchy Parmesan crisps

More Great Italian Recipes You’ll Love

• Meat-stuffed zucchini with tomato sauce
• Italian sausage and bell pepper polenta bake
• Tomato farro risotto with basil and Parmesan
• Tomato ricotta tart with basil pesto

Get all pasta recipes in the recipe card section below.