A tasty recipe prepared with a few simple ingredients where the taste of good things becomes a real pleasure to share with family or friends: Potato gnocchi with tomato sauce and ‘nduja.
We thought we would start with the classic and timeless dish of gnocchi with tomato sauce to give it an even more distinctive flavour. So ‘nduja seemed the perfect solution to us!
Try it!
Potato gnocchi with tomato sauce and ‘nduja
carbohydrates 28.03g per 100g of uncooked, unseasoned gnocchi
Ingredients for gnocchi for 6 servings
- 1kg potatoes
- 200g potato starch*
- 1 egg
- salt, rice flour* for dusting
Ingredients for the sauce
- 600g tomato sauce
- 40g Parmigiano Reggiano cheese, grated
- 30g shallot
- 30g ‘nduja*
- 1 clove garlic
- extra virgin olive oil and salt as needed
**Ingredients specific for celiacs
*Ingredients whose labels must read “gluten-free” (or, in Italy, present on Prontuario AIC)
Preparation
- Boil the potatoes in water until soft when pierced with a fork. Peel them and pass them through a potato masher. Spread them out on the cutting board so that they cool down faster.
- When the mashed potatoes are cold, add the other ingredients and knead.
- Form cylindrical strips by dusting with a bit of rice flour and cut into chunks of about 3 cm. Pass each piece over the prongs of a fork, applying a little pressure so that the piece is hollow on the inside and with slight grooves on the outside in contact with the fork.
- Prepare the tomato sauce. Slice the shallot and brown it with the clove of garlic in a pan with a drizzle of extra virgin olive oil; when the shallot is wilted, add the tomato sauce and cook for about 15 minutes; add the ‘nduja, stirring so that it incorporates well into the tomato sauce and add salt to taste.
- Boil the gnocchi in salted water for a few minutes until they rise to the surface. Dress them with tomato sauce and serve with grated Parmesan cheese.
Potato gnocchi with tomato sauce and ‘nduja
Version with gluten of Potato gnocchi with tomato sauce and ‘nduja
The recipe contains only naturally gluten free ingredients, but it is possible to replace potato starch with wheat flour.