Puttanesca Baked Gnocchi transforms the classic Neapolitan pasta sauce into a hearty, comforting baked dish that’s bursting with bold Mediterranean flavors. This recipe combines pillowy soft potato gnocchi with the iconic puttanesca sauce – a vibrant mixture of tomatoes, olives, capers, anchovies, and garlic that creates an intensely savory and slightly briny flavor profile. The magic happens when everything is tossed together and baked until bubbly, allowing the gnocchi to absorb all those incredible flavors while developing a golden, slightly crispy top. What makes this dish so special is how the baking process concentrates the sauce and creates different textures throughout – from creamy, sauce-soaked gnocchi in the center to slightly crispy, caramelized pieces on top. This recipe serves 6 people as a main course and takes about 45 minutes from start to finish, making it perfect for weeknight dinners when you want something satisfying and full of flavor.
Gnocchi and Base Ingredients
For this satisfying Italian comfort dish, gather:
- 2 pounds fresh or frozen potato gnocchi
- 2 tablespoons olive oil
- 1 large onion, finely diced
- 4 cloves garlic, minced
- 4-6 anchovy fillets, chopped (or 2 tablespoons anchovy paste)
- 1 can (28 ounces) crushed tomatoes
- 1 can (14 ounces) diced tomatoes, drained
- ½ cup dry white wine
- 2 tablespoons tomato paste
Puttanesca Flavor Elements
For that authentic bold Mediterranean taste:
- ¾ cup mixed olives (kalamata and green), pitted and roughly chopped
- ¼ cup capers, drained and rinsed
- ½ teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
Finishing Ingredients
To complete this comforting baked dish:
- 1 cup fresh mozzarella, torn into pieces
- ½ cup freshly grated parmesan cheese
- ¼ cup ricotta cheese, dolloped
- Extra fresh basil leaves for garnish
- Extra virgin olive oil for drizzling
Building the Puttanesca Base
Start by preheating your oven to 425°F. Heat the olive oil in a large oven-safe skillet or wide saucepan over medium heat. Add the diced onion and cook for 5-6 minutes until softened and lightly golden, stirring occasionally to prevent burning.
Add the minced garlic and chopped anchovies to the pan, cooking for another 1-2 minutes until the garlic is fragrant and the anchovies have melted into the oil. Don’t worry if you’re not typically an anchovy fan – they dissolve completely and just add incredible depth of flavor without any fishiness.
Stir in the tomato paste and cook for 2 minutes, letting it caramelize slightly and deepen in color. This step intensifies the tomato flavor and creates a richer base for your sauce.
Creating the Sauce
Pour in the white wine and let it bubble and reduce for about 2 minutes, scraping up any browned bits from the bottom of the pan. These caramelized bits add wonderful flavor to the final sauce.
Add both the crushed and diced tomatoes, stirring to combine. The crushed tomatoes provide the sauce base while the diced tomatoes add texture and chunks of tomato throughout the dish. Bring the mixture to a simmer and let it cook for 10 minutes, stirring occasionally.
Stir in the chopped olives, capers, red pepper flakes, and oregano. The olives and capers are what give puttanesca its distinctive briny, savory character. Let this simmer for another 5 minutes to allow all the flavors to meld together beautifully.
Preparing the Gnocchi
While the sauce simmers, bring a large pot of salted water to a boil. Add the gnocchi and cook according to package directions, usually 2-3 minutes for fresh gnocchi or 3-4 minutes for frozen. The gnocchi are done when they float to the surface.
Drain the gnocchi well but don’t rinse them – you want them to retain some starch to help bind with the sauce. If using an oven-safe skillet for your sauce, you can add the gnocchi directly to it. Otherwise, transfer everything to a large baking dish.
Combining and Seasoning
Add the cooked gnocchi to the puttanesca sauce and gently fold everything together, making sure each piece of gnocchi is well coated with the flavorful sauce. Taste and adjust seasonings – you may need a pinch of salt and some black pepper, though the olives, capers, and anchovies provide plenty of salt already.
Stir in the fresh basil and parsley, which add brightness and fresh herb flavor that balances all the rich, savory elements. The herbs will wilt slightly from the heat, which is exactly what you want.
Adding the Cheese
Distribute the torn mozzarella pieces evenly over the top of the gnocchi mixture. Don’t worry about covering every inch – the cheese will melt and spread during baking. Sprinkle the grated parmesan over everything, then add small dollops of ricotta cheese scattered across the surface.
The combination of three cheeses creates different textures and flavors – the mozzarella becomes stretchy and golden, the parmesan adds sharp, nutty notes, and the ricotta provides creamy pockets throughout the dish.
Baking to Perfection
Transfer the dish to your preheated oven and bake for 20-25 minutes, until the cheese is melted, bubbly, and golden brown in spots. The top should look gorgeous with some caramelized areas and the sauce should be bubbling around the edges.
If you want extra browning on top, turn on the broiler for the last 2-3 minutes of cooking, watching carefully to prevent burning. The goal is a golden, slightly crispy surface with molten cheese underneath.
Resting and Final Touches
Let the baked gnocchi rest for 5-10 minutes before serving. This allows the sauce to thicken slightly and makes serving much easier. The dish will be extremely hot straight from the oven, so this cooling period is important.
Just before serving, tear some fresh basil leaves over the top and drizzle with a little extra virgin olive oil. The fresh herbs and good olive oil add brightness and richness that elevate the entire dish.
Serving Suggestions
This Puttanesca Baked Gnocchi is substantial enough to serve as a complete main course. Pair it with a simple arugula salad dressed with lemon vinaigrette to cut through the richness, and some crusty Italian bread for sopping up any extra sauce.
A medium-bodied Italian red wine like Chianti or Barbera complements the bold flavors beautifully, though a crisp white wine like Pinot Grigio also works well if you prefer.
Make-Ahead and Storage Tips
You can assemble this entire dish up to a day ahead – just cover tightly and refrigerate before the final baking step. Add an extra 5-10 minutes to the baking time if starting from cold.
Leftovers keep well for up to 3 days in the refrigerator and reheat beautifully in the oven at 350°F until heated through. The flavors actually develop and improve over time, making this an excellent meal prep option.
Variations and Customizations
For extra protein, try adding some Italian sausage (cooked and crumbled) or chunks of cooked chicken to the sauce. Vegetarians can boost the umami by adding more mushrooms or sun-dried tomatoes.
If you can’t find fresh gnocchi, dried works perfectly well – just follow the package cooking instructions. You can also make this dish with other short pasta shapes like penne or rigatoni for a different but equally delicious result.
This Puttanesca Baked Gnocchi brings together all the bold, unapologetic flavors that make Italian cuisine so beloved around the world. It’s comfort food with attitude – rich and satisfying while delivering complex, sophisticated flavors that make every bite interesting. The combination of tender gnocchi and intensely flavorful sauce creates a dish that’s both homey and elegant, perfect for family dinners or entertaining guests who appreciate bold, authentic Italian flavors.
