Spicy tomato gnocchi
Homemade potato gnocchi are perfect for sharing at a dinner party with friends or at a family Sunday meal. An easy recipe to prepare, with an irresistible spicy kick from Mutti Pasta Sauce with Chili. A perfect balance between the delicate texture of the gnocchi and the bold flavour of the sauce made with tomato and Calabrian chilli.
Made with Pasta sauce with chilli
Fresh and fiery. Pizzutello tomato and Calabria chilli pepper Mutti pasta sauces use only the highest quality, 100% Italian summer tomatoes picked at their peak ripeness. We carefully choose a specific tomato variety that best pairs with our unique Italian ingredients. Here the fruity Pizzutello Tomato is paired with Calabrian chilli - an Italian variety of chilli known for its remarkable combination of fruity, spicy and salt flavour.
47 min (COOK TIME: 2 min / PREP TIME: 45 min)
4 people
Ingredients
-
400
g
Mutti Pasta Sauce with Chili
-
1
kg
yellow potatoes
-
300
g
all-purpose flour
-
t.t.
salt
-
t.t.
durum wheat semolina
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Spicy tomato gnocchi: Method
- First, fill a large pot with water, add the potatoes and place over the heat.
- Once the water reaches the boil, cook the potatoes for about 20 minutes, checking they are cooked through by inserting a fork.
- When ready, remove the potatoes using tongs and place them on a plate. Leave them to cool slightly for about 10 minutes before preparing the gnocchi dough.
- Once cooled, press the potatoes through a potato ricer directly onto the work surface. There is no need to peel them, as the skins will remain inside the ricer.
- Season the potatoes with salt and add the flour. Begin mixing the ingredients using your fingertips.
- When the mixture becomes crumbly, work it more firmly to bring it together into a smooth dough. Knead quickly to prevent the dough from becoming sticky.
- Lightly dust the work surface with semolina, divide the dough into portions and roll each one into ropes about 2 cm thick. Cut into gnocchi roughly 2 cm long using a bench scraper or knife.
- If desired, roll the gnocchi over a gnocchi board to help them hold the sauce better.
- Cook the gnocchi in plenty of salted boiling water. They will be ready once they rise to the surface, after about 1–2 minutes.
- While the gnocchi are cooking, gently heat the Mutti pasta sauce with chilli. Drain the gnocchi directly into the sauce and toss well to coat.
- Serve the spicy gnocchi piping hot. Simple, flavourful and utterly delicious.
