The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Goat's Cheese Puttanesca Gnocchi & Asparagus Salad
Our twist on fiery puttanesca includes pillowy gnocchi, stirred through the rich sauce, and creamy British goat's cheese. Of course we can't forget the classic ingredients: salty capers, juicy olives, creamy passata and tangy vinegar. Serve alongside a crunchy asparagus salad. Buon appetito!
9 plants
Family classics
Serving size
Ingredients
- 4 garlic clove
- 130g asparagus
- 16g Greek Extra Virgin Olive Oil (Single-origin Greek Extra Virgin Olive Oil)
- 400g passata (tomatoes, salt, citric acid)
- 60g pitted black olives (Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
- 2 tbsp red wine vinegar (red wine vinegar (100%))
- 600g potato gnocchi (Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
- 2 onion
- 20g flaked almonds (Nuts)
- 80g rocket
- 20g capers (Water, Salt, Vinegar)
- 2 pepper
- 180g French goats cheese log (Milk)
Nutritional Information
Calories: 587
Protein: 18g
Carbs: 60g
Fat: 30g
Goat's Cheese Puttanesca Gnocchi & Asparagus Salad
Our twist on fiery puttanesca includes pillowy gnocchi, stirred through the rich sauce, and creamy British goat's cheese. Of course we can't forget the classic ingredients: salty capers, juicy olives, creamy passata and tangy vinegar. Serve alongside a crunchy asparagus salad. Buon appetito!
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Cooking Instructions
Before you start
- Pull out a a large saucepan, a large frying pan, a medium frying pan, a measuring jug & a sieve
Start the prep
- Finely chop or crush the garlic. Thinly slice the onion and peppers. Finely chop the olives and capers. Trim and cut the asparagus into thirds
Make the sauce
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the onion and pepper and cook for 4-5 mins, until starting to soften. Season with salt and pepper
- Add the garlic and cook for 30 secs
- Add the capers, olives, passata and 100ml water. Bring to a boil and simmer for 4-5 min, until thickened
Make the asparagus salad
- Meanwhile, heat the medium frying pan with 1 tsp oil on medium heat. Once hot, add the asparagus and cook for 4-5 mins, until softened
- Add the almonds and cook for a further minute, until golden
- Remove from the heat and toss through the rocket and vinegar. Season with salt and pepper
Cook the gnocchi
- Bring the large saucepan filled with salted water to a boil. Once boiling, add the gnocchi to the saucepan and simmer for 2 mins, or until they float to the surface, then drain
- Stir the cooked gnocchi through the sauce. Taste and season with salt and pepper if needed
Plate up
- Serve the tomato gnocchi into bowls, with the asparagus salad alongside. Crumble the goat's cheese over the gnocchi to finish. Drizzle over the Citizens of Soil Olive oil
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