Ingredients
Scale
- 500 g/17 oz gnocchi (use GF if needed)
For the Puttanesca
- 1 large onion, chopped
- 1/2 zucchini, chopped
- 5–6 mushrooms, chopped
- 1/2 cup of white wine
- 3 cloves of garlic, minced
- 1 can of diced tomatoes
- 2/3 cup of olives, chopped
- 2/3 can of artichokes, chopped (about 1 cup)
- 3 tbsp capers (+2 tbsp of the juice)
- 1 tbsp balsamic vinegar
- 1 tsp maple syrup
- 1/2 tbsp basil
- 1/2 tbsp oregano
- 1/2 tsp red pepper flakes
- 1/2 bunch of fresh basil, chopped
- salt, pepper
Instructions
- Prepare gnocchi according to package instructions. Drain and set aside.
Puttanesca
- Add chopped onion, zucchini, mushrooms and wine to a large pot, and cook over medium heat for about 10 minutes, or until liquid is absorbed.
- Add garlic, diced tomatoes, olives, artichokes, capers and caper juice, vinegar, maple syrup, basil, oregano and red pepper flakes, and cook on for another 10 minutes, until sauce thickens. Stir in basil, and season with salt and pepper.
- Serve immediately over gnocchi. Enjoy!
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main
- Cuisine: Vegan