The marriage between gnocchi and sage is happy and long lasting, but now we are going to spice it up! 😉 We will be mixing the classic aroma and crunchiness of the sage to a delicious puttanesca sauce, for an explosion of taste. Let’s see how to make it.
Ingredients for 4 servings
- 600 g of potato gnocchi
- 10 cherry tomatoes or one large tomato, diced
- 2 tsp of capers, roughly chopped
- 150 g of black olives, pitted, in halves
- 10 fresh sage leaves
- 1 clove of garlic, in halves without the green germ
- 1 small red chili pepper, only the outer skin
- 3 Tbsp of extra-virgin olive oil
- salt and pepper to taste
Optional for the pescatarian version:
- 3-6 anchovies, according to your personal taste
Add the olive oil to a pan and crisp up the sage while caramelizing the garlic over a medium heat. When the oil has absorbed all the aroma of the sage and the sage is crispy, but still green, remove it from the oil, and put it aside.
Add to the pan the tomatoes, the capers, the olives, the chili pepper, the anchovies, and season. Let the tomatoes soften, then remove the garlic, and the chili pepper outer skin.
Meanwhile prepare the gnocchi, boiling them in salted water. It will take just a few minutes, drain as soon as they surface.
Add the gnocchi to the pan and stir for a few seconds, mixing all the ingredients.
Decorate with the crispy sage leaves, and serve.