Ingredients
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1 lb (450 g) potato gnocchi
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2 cups marinara or crushed tomatoes
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1/2 cup black olives, pitted and sliced
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2 tbsp capers, drained
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3 cloves garlic, minced
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2 tbsp olive oil
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1/2 tsp red pepper flakes (optional)
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1 tsp dried oregano
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1 cup shredded mozzarella cheese
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1/4 cup grated Parmesan cheese
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Fresh basil or parsley for garnish
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Salt and black pepper to taste
Instructions
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Preheat oven to 400°F (200°C).
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In a large skillet, heat olive oil over medium heat. Add garlic and red pepper flakes; sauté for 1 minute until fragrant.
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Stir in tomatoes, olives, capers, oregano, salt, and pepper. Simmer for 5–7 minutes until slightly thickened.
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Add gnocchi to the sauce and gently toss to coat evenly.
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Transfer the gnocchi and sauce mixture to a baking dish. Sprinkle mozzarella and Parmesan evenly on top.
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Bake in the oven for 15–20 minutes, until cheese is melted, bubbly, and slightly golden.
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Garnish with fresh basil or parsley before serving.
Notes
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For extra flavor, add a splash of white wine to the sauce while simmering.
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Swap mozzarella with provolone or fontina for a richer taste.
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Serve with a simple green salad or garlic bread for a complete meal.
- Prep Time: 10
- Cook Time: 30
- Category: pasta