Potato dumplings with soffritto

Potato dumplings with soffritto

Potato dumplings – also known as gnocchi – makes for an unique and satisfying weeknight meal. Mix these particular potato dumplings with a traditional Soffrito base to give a delicious Italian twist to the classic dish.

Made with Passata

Sweet and creamy, the classic Passata is the most convenient way to use tomatoes. It’s ideal for short cooking time recipes in which it maintains its bright red color. You only need to heat it up to give a creamy texture to your recipes with eggs, white meat or to prepare a quick sauce for your pasta. At the table, its sweetness and velvety texture will make everyone happy, even the youngest.

cooking sketch 20 min (COOK TIME: 20 min)

cooking sketch Easy


  • 200 g Mutti® Tomato Puree
  • 2 tbsp Mutti Double Concetrated Tomato Paste
  • 28 g potato dumplings
  • 30 g celery
  • 30 g carrots
  • 30 g onions
  • 120 g diced bacon
  • 120 g diced mozzarella
  • 60 g butter
  • 4 tbsp extra virgin olive oil
  • few leaves of basil

Did you know?

Potato dumplings are known to be served as a Thursday special in restaurants throughout Italy.

Share the ingredient list

Potato dumplings with soffritto: Method

  1. Chop celery, carrots and onions together and brown them in a pan with oil and butter for 5 minutes
  2. Add bacon, and cook for another 5 minutes; then add Mutti Tomato Puree, Mutti Double Concentrated Tomato Paste and basil leaves cut into slices, and cook again for 10 minutes
  3. Cook the potato dumplings in boiling salted water, drain them and mix with the sauce
  4. Serve the potato dumplings with mozzarella

Liked the recipe?

Review and share with your friends

Also made with: Passata

Choose country and language

Global site