Gnocchi In Purgatory Recipe
Make Gnocchi In Purgatory Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Gnocchi
Purgatory Sauce (Arrabbiata-style)
Finishing & Garnish
Method
Gnocchi
- 1
Boil water
Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt to season the water.
- 2
Cook gnocchi
Add the gnocchi to the boiling water in a single layer. Stir gently to keep them from sticking. Cook until they float to the surface, then continue cooking 30–60 seconds more until tender. Scoop gnocchi with a slotted spoon into a colander to drain, reserving 1/2 cup of the starchy cooking water. Toss drained gnocchi with 1 teaspoon olive oil to prevent sticking and set aside.
Purgatory Sauce (Arrabbiata-style)
- 3
Warm oil and aromatics
In a large heavy skillet or sauté pan over medium heat, warm 2 tablespoons extra-virgin olive oil until shimmering (about 30 seconds). Add the sliced garlic and cook, stirring, until fragrant and just turning golden at the edges (about 45–60 seconds)—do not let it burn. Add red pepper flakes and the chopped anchovies and cook 20–30 seconds more, mashing the anchovies with the back of a spoon until dissolved into the oil.
- 4
Build the sauce
Stir in the tomato paste and cook 30 seconds to deepen flavor. Add the crushed tomatoes, dried oregano, and sugar (if using). Bring the mixture to a gentle simmer, reduce heat to low, and simmer uncovered for 10–12 minutes, stirring occasionally, until sauce thickens slightly and the flavors meld.
- 5
Season
Season the sauce with 2 teaspoons kosher salt (reserve remaining salt for finishing) and 1/2 teaspoon freshly ground black pepper. Taste and adjust: if too acidic, add a pinch more sugar; if too mild, add more red pepper flakes. Keep sauce at a gentle simmer while you finish the gnocchi.
Finishing & Serve
- 6
Combine gnocchi and sauce
Increase heat to medium so the sauce is lively but not splattering. Add the drained gnocchi to the skillet with the purgatory sauce. Add 1/4 cup of the reserved gnocchi cooking water and gently toss with a silicone spatula or spoon so the gnocchi are coated and the sauce clings (add more cooking water, a tablespoon at a time, if the sauce seems too thick).
- 7
Finish with butter and cheese
Add 1 tablespoon unsalted butter and stir until melted and glossy. Remove the pan from heat and stir in half of the grated Parmigiano-Reggiano and the optional Pecorino until melted and incorporated, which will create a slightly creamy coating on the gnocchi. If the sauce needs more seasoning, add the remaining 1 teaspoon kosher salt and up to 1/2 teaspoon black pepper, tasting as you go.
- 8
Plate and garnish
Divide gnocchi among 4 smaller plates (or 2–3 for larger appetites). Finish each portion with a drizzle (about 1/4 teaspoon) of red chili oil or a pinch of extra red pepper flakes, a scattering of basil chiffonade, and the remaining grated Parmigiano-Reggiano. Serve immediately while hot.