Potato dumplings with soffritto

Made with Passata

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

20 min (COOK TIME: 20 min)



  • 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


  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 potato dumplings in boiling salted water, drain them and mix with the sauce
  4. Serve with mozzarella

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Also made with: Passata


Mutti® Mary

10 min