Entree: Monaco – Gnocchi à la Niçoise (Potato dumplings tossed in a Niçoise-style tomato, olive, anchovy, and herb sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) potato gnocchi, fresh or store-bought
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 small shallot, minced (about 2 tbsp (20 g))
- 3 cloves garlic, minced (about 3 tsp (9 g))
- 6 anchovy fillets, approx. 0.7 oz (20 g), chopped
- 1/2 cup (120 ml) dry white wine (optional)
- 1 cup (240 ml) crushed canned tomatoes
- 2 tbsp (30 ml) tomato paste
- 1/4 cup (40 g) Niçoise or Kalamata olives, pitted and halved
- 2 tbsp (30 ml) capers, drained
- 1 tsp (1 g) fresh thyme leaves or 1/2 tsp (2.5 ml) dried thyme
- 1/3 cup (8 g) fresh basil, torn
- Zest of 1 lemon (about 1 tsp (2 g))
- 2 tbsp (30 g) unsalted butter
- 1/2 cup (50 g) freshly grated Parmesan or Pecorino Romano
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (8 g) chopped flat-leaf parsley, for garnish

Show original ingredient measurements

- 1 lb (454 g) potato gnocchi, fresh or store-bought
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 small shallot, minced (about 2 tbsp / 20 g)
- 3 cloves garlic, minced (about 3 tsp / 9 g)
- 6 anchovy fillets, approx. 0.7 oz (20 g), chopped
- 1/2 cup (120 ml) dry white wine (optional)
- 1 cup (240 ml) crushed canned tomatoes
- 2 tbsp (30 ml) tomato paste
- 1/4 cup (40 g) Niçoise or Kalamata olives, pitted and halved
- 2 tbsp (30 ml) capers, drained
- 1 tsp (1 g) fresh thyme leaves or 1/2 tsp dried thyme
- 1/3 cup (8 g) fresh basil, torn
- Zest of 1 lemon (about 1 tsp / 2 g)
- 2 tbsp (30 g) unsalted butter
- 1/2 cup (50 g) freshly grated Parmesan or Pecorino Romano
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (8 g) chopped flat-leaf parsley, for garnish

Instructions

1. Bring a large pot of salted water to a gentle boil. Cook gnocchi according to package instructions or until they float, about 2–3 minutes for fresh gnocchi; drain and reserve 1/2 cup (120 ml) of cooking water.
2. While the gnocchi cooks, heat olive oil in a large skillet over medium heat. Add the minced shallot and cook until translucent, about 2 minutes.
3. Add the minced garlic and chopped anchovy fillets; cook, stirring, until the anchovies have dissolved into the oil, about 1 minute.
4. Deglaze the pan with the white wine if using, scraping any browned bits, and reduce by half, about 1–2 minutes.
5. Stir in crushed tomatoes and tomato paste, then add olives, capers, and thyme. Simmer gently for 6–8 minutes to meld flavors. Taste and season with salt and pepper, remembering anchovies and capers add saltiness.
6. Add lemon zest and torn basil to the sauce, then stir in the butter until melted to enrich the sauce.
7. Add the cooked gnocchi to the skillet and toss gently to coat; if the sauce is too thick, loosen with up to 1/2 cup (120 ml) reserved cooking water until the desired consistency is reached.
8. Remove from heat, stir in grated Parmesan, adjust seasoning, and sprinkle with chopped parsley.
9. Serve immediately, finishing each portion with an extra grating of Parmesan and a small basil leaf if desired.