Potato gnocchi with soffritto

Potato gnocchi with soffritto

Potato gnocchi makes for an unique and satisfying weeknight meal. Mix these particular potato gnocchi with a traditional soffritto base to give a delicious Italian twist to the classic dish.

Made with Tomato Puree

Mutti® Tomato Puree (Passata) is sun-ripened 100% Italian tomatoes transformed into sweet velvety puree with just a touch of Mediterranean sea salt. After eliminating the skin and seeds, the tomatoes are pureed to achieve a smooth, luxurious texture while maintaining their bright red color and naturally sweet flavor. Fantastic in marinara sauce, tomato soup, or even a Bloody Mary. 

cooking sketch 20 min (COOK TIME: 20 min)

cooking sketch Easy


  • 7 oz Mutti® Tomato Puree (Passata)
  • 2 tbsp Mutti® Double Concentrated Tomato Paste (Doppio Concentrato)
  • 21 oz potato gnocchi
  • 1 oz celery
  • 1 oz carrots
  • 1 oz onions
  • 4 oz bacon (diced)
  • 4 oz mozzarella cheese (diced)
  • 2 oz butter
  • 4 tbsp extra virgin olive oil
  • leaves basil

Did you know?

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

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  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 (Passata), Mutti® Double Concentrated Tomato Paste (Doppio Concentrato) and basil leaves cut into slices, and cook again for 10 minutes
  3. Cook the potato gnocchi 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: Tomato Puree

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