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Mediterranean Gnocchi Recipe


  • 1 lb. gnocchi
  • 2-3 Tbsp. olive oil (divided)
  • ½ c. chopped black olives
  • 2–3 Tbsp. toasted pine nuts
  • 2–3 Tbsp. capers
  • Lemon zest and juice to taste
  • 2 Tbsp. chopped Italian parsley


In a large pot, boil gnocchi in salted water until they float (or according to package directions) and drain. Transfer cooked gnocchi to a sauté pan and brown slightly in 1 Tbsp. of olive oil. Then toss browned gnocchi with remaining ingredients.

Pair Like a Pro with LESLEE D. MILLER Gnocchi, when prepared perfectly, melts like tiny, heavenly pillows on your palate. This is why selecting a wine that will not take over the palate is very important. Italy’s oldest Lambrusco house, Cleto Chiarli, has the best Italian sparkler for the job. The winery’s rosé de noir, made of Grasparossa and Pinot Noir, is like drinking ribbons of silk. Violet scented and with lush notes of strawberry and raspberry, this wine will allow for the dish’s Mediterranean notes to rise without taking over the tenderness of this pasta. Still hungry? Satisfy your cravings for COMFORT FOOD with more great recipes from Cambria Style.