This Healthy Italian Gnocchi features pillowy soft gnocchi bathed in a briny vegetable sauce with diced tomatoes, capers, black olives, and more.
In 2008 I quit my career working in politics to move back to Wisconsin. Yes, back when I wore horns and carried a pitchfork I worked in politics. Please don’t hate me. And after looking at the debacle shaping up to be this year’s presidential election, I couldn’t be more thankful to be a lifetime removed from it. Given the news of late, I’ll probably cast my vote for a giant meteor to end it all.
In those days, I’d pop cigarettes like Pez and could wash down a 12 pack of beer as an nightcap. However, along with my change in vocations, I decided I needed to make a lifestyle change as well. I immediately quit smoking, moderated my drinking, and started eating better which quickly gave birth to my love affair with cooking. This Healthy Italian Gnocchi recipe was a result of that, and the first “good” recipe I ever learned how to cook.
I would make this Healthy Italian Gnocchi for friends and family whenever I had people over, and it made frequent appearances in my meal rotation. The recipe has evolved slightly over the years, but it will always maintain a soft spot in my heart because, in a large part, it kicked off who I am today.
If you are up to the challenge, I recommend trying your hand at making the gnocchi from scratch. I have a detailed recipe that will perfectly walk you through the steps. You can make a big batch and freeze the gnocchi you don’t need.
Do you like the serving bowls I’m using in the pictures? I think they are quite stylish, plus I love that they are oven safe. They are exceptional high quality Revol Baking Dishes made in France, and you can buy them on Amazon.
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Healthy Italian Gnocchi
- 1 lb package whole wheat gnocchi Or Gnocchi from scratch recipe
- 28 oz can diced tomatoes
- 2.5 oz can of chopped black olives drained
- 1 medium onion - chopped
- 1 tbsp capers drained
- 1 ” strip of anchovy paste
- 1/2 green pepper - chopped
- 2 cloves garlic minced
- 1 tbsp Italian seasoning
- ¼ cup chopped parsley
- 1/4 tsp crushed red peppers
- Salt to taste
- Freshly grated Parmesan
- Add all ingredients to a pot, minus gnocchi and simmer for ~30 minutes, or until sauce is no longer watery.
- Boil gnocchi in separate pan until it floats and add to the soup pot.
- Serve with grated fresh Parmesan.
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