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)


  1. 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.
  2. When the mashed potatoes are cold, add the other ingredients and knead.
  3. 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.
  4. 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.
  5. 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.

Gnocchi di patate pomodoro e 'nduja

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.

Autumn in the kitchen means pumpkin and pumpkin means Pumpkin spoon-shaped gnocchi! Pumpkin is an ingredient with innumerable properties, a delicate taste that goes well with even daring combinations, but above all with many uses.

And we love it. We like it for its bright colour that brings vitality to dishes, for its full-bodied flesh that lends itself to making any recipe interesting and tasty, for its transformation into sweet or savoury preparations following your creativity.

Today we want to pay tribute to this gift of nature with a very simple yet impressive recipe.

Ready to find out? Pumpkin spoon-shaped gnocchi

Pumpkin spoon-shaped gnocchi

14.5g carbohydrates per 100g

Ingredients for 6 servings

  • 1 kg cooked pumpkin (corresponding to approx. 1 pumpkin of the Delica variety, green skin and orange flesh)
  • 160g Parmigiano Reggiano cheese, grated
  • 140g gluten-free pasta flour mix, brand Petra 3**
  • 2 eggs
  • salt, pepper and nutmeg
  • butter, sage and Parmesan cheese for seasoning

** Ingredients specific for celiacs


  1. Cook the pumpkin in pieces in a static oven preheated to 200°C for 20 minutes or in a thick-bottomed pan, adding a bit of water until soft and well-dried.
  2. Mash the pumpkin in a potato masher or blend it in a food processor.
  3. Mix the mashed pumpkin with grated Parmesan cheese, eggs and flour; season with salt, pepper and nutmeg.
  4. Once the mixture is ready, put a pot of water on the stove, bring it to the boil, salt it and then throw in a few teaspoons of pumpkin mixture the size of a walnut at a time. Watch also the video of how to prepare Pumpkin spoon-shaped gnocchi.

Cooking pumpkin spoon-shaped gnocchi

  1. When the gnocchi have risen to the surface, let them boil for 1 minute, then drain with a slotted spoon.
  2. Finally, dress them with melted butter, sage and grated Parmesan cheese.


How to dress pumpkin gnocchi

Gnocchi di zucca al cucchiaio

The pumpkin gnocchi ready to be enjoyed

Version with gluten of Pumpkin spoon-shaped gnocchi

Replace the Petra 3 flour with 100g of wheat flour and 40g corn or potato starch.

Winter offers us some wonderful products, and Radicchio is certainly one of these delicacies whose secrets you can discover in this article dedicated to the “Winter Flower” and this recipe to prepare Ricotta dumplings with radicchio.

At the same time, cold days bring with them a desire for full-bodied, rich-tasting recipes, a solution to combat the cold and pamper the palate. For this reason, we like first courses that combine balanced ingredients with an enveloping flavour. So, here are our Ricotta dumplings with radicchio.

Served piping hot and creamy, they are irresistible!

Ricotta dumplings with radicchio

16.4g carbohydrates per 100g plain ricotta dumplings


  • 300g cow’s milk Ricotta cheese
  • 200g Taleggio cheese
  • 100g Parmigiano Reggiano cheese, grated
  • 100g gluten-free multi-purpose flour, brand Schär**
  • 1 egg
  • 1 Radicchio from Treviso
  • salt and extra virgin olive oil

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)


  1. Start preparing the dumplings: mix Ricotta cheese, Parmesan cheese, flour and egg, adding salt to taste. Shape into a dough ball and put it to rest in the refrigerator for about 15 minutes. Once ready, create cylindrical strips and cut them into chunks, they will be your dumplings.

Uno_Chef_per_Gaia_gnocchi di ricotta al radicchio e taleggio

  1. In the meantime, put a few tablespoons of extra virgin olive oil in a non-stick frying pan and sauté the chopped Treviso radicchio. Once soft, add the Taleggio cheese and turn off the heat.

ricette senza glutine_Uno_Chef_per_Gaia

  1. Cook the dumplings in boiling salted water for a few minutes. As soon as they rise to the surface, remove them with a slotted spoon and put them in the pan with Radicchio and Taleggio cheese.

IMG_2398Foto Lorenzo Moreni_Uno_Chef_per_Gaia_2016

  1. Stir gently over medium heat so that the cheese melts and all the flavours blend together.

Uno_Chef_per_Gaia_gnocchetti di ricotta al radicchio

Version with gluten of Ricotta dumplings with radicchio

Replace the gluten free flour with 120g wheat flour.