Gnocchi Siciliana Recipe

Boil water

Bring a large pot of water to a rolling boil. Add 1 tbs salt to the water.

Cook gnocchi

Add the fresh potato gnocchi to the boiling water in batches if needed. Cook until they float plus 30–60 seconds (usually 2–3 minutes). Use a slotted spoon to transfer gnocchi to a bowl and reserve 1/2 cup of the boiling water. Keep gnocchi warm.

Warm oil and garlic

Heat 3 tbs extra-virgin olive oil in a large sauté pan over medium heat. Add the thinly sliced garlic and cook, stirring, until fragrant and lightly golden, about 1–1½ minutes. Do not burn the garlic.

Deglaze

Add 1 tbs dry white wine (or 1 tbs vegetable broth) to deglaze the pan, scraping any fond from the bottom. Let it bubble for 30 seconds to reduce slightly.

Add tomatoes and peppers

Stir in the drained, roughly chopped marinated tomatoes and the sliced roasted red bell pepper. Cook, stirring occasionally, until the tomatoes are warmed through and start to break down, about 3–4 minutes.

Add artichokes, olives, and capers

Add the quartered artichoke hearts, halved olives, and rinsed capers. Stir to combine and cook 2–3 minutes so flavors meld.

Season sauce

Season the sauce with 1 tsp salt, 1 tsp freshly ground black pepper, and 1 tsp red pepper flakes (adjust to taste). If the sauce seems dry, add up to 1/4 cup of the reserved gnocchi water to loosen it.

Finish sauce

Reduce heat to low and simmer gently for 2 minutes to marry flavors, tasting and adjusting seasoning as needed.

Combine gnocchi and sauce

Add the cooked gnocchi to the pan with the sauce. Toss gently to coat the gnocchi, adding more reserved gnocchi water, 1 tablespoon at a time, if needed to create a silky coating. Warm together for 1–2 minutes so the gnocchi absorb some sauce.

Add basil and cheese

Remove the pan from heat. Stir in half of the torn fresh basil and 3/4 cup of the grated Parmesan so it melts into the sauce.

Plate and finish

Divide the gnocchi among 4 warm plates. Top with the remaining basil, the remaining Parmesan (to taste), a light drizzle (about 1 tsp) of extra-virgin olive oil, and an optional sprinkle of lemon zest for brightness.