Potato dumplings

Potato dumplings

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

Tomato Puree retains the bright red color of tomatoes and has a velvety composition with an intense but sweet taste.

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.

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Potato dumplings: 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

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Also made with: Passata

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