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Gnocchi Puttanesca with Crispy Chorizo

Gnocchi Puttanesca with Crispy Chorizo

By: WellBeing Team

Grand Italian has been making pasta for Australians for more than 30 years and is proud and passionate about authenticity and tradition. Grand Italian’s delicious gnocchi is carefully crafted by following the most traditional recipes, for gnocchi that tastes just like homemade.



Prep time

Cook time



  • 2 tbsp olive oil
  • 3 large cloves garlic, crushed
  • 1 red chilli, seeds removed & finely chopped
  • ½ cup chopped pitted Kalamata olives
  • 10 anchovy fillets (approx 30g), drained & chopped
  • 2 tbsp baby capers, rinsed
  • 400g tin cherry tomatoes
  • 2 tbsp chopped fresh oregano
  • ½ punnet grape or cherry tomatoes, halved
  • Freshly ground black pepper
  • 500g Grand Italian Potato Gnocchi
  • 200g chorizo, thinly sliced & fried until crisp, if desired
  • Shaved or grated parmesan, for serving


  • Heat the oil in a medium-sized frying pan and sauté the garlic and chilli for 1 min. Add the olives, anchovies and capers, sauté a further 3 mins. Add the tomatoes and oregano, reduce the heat and simmer for 5 mins, then toss through the fresh tomato. Keep warm.
  • Boil the gnocchi according to the directions on the pack, drain well and then toss through the prepared sauce. Spoon into serving bowls and top with chorizo and shaved parmesan.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

WellBeing Team

WellBeing Team

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