Potato gnocchi with soffritto

Name: Potato dumplings with soffritto
Cook time: 20 min
Ingredients: 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

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 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

Gluten-free

Ingredients

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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Method

Chop celery, carrots and onions together and brown them in a pan with oil and butter for 5 minutes
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
Cook the potato gnocchi in boiling salted water, drain them and mix with the sauce
Serve the potato dumplings with mozzarella

Quick and delicious, Spanish, With friends, Family, Italian food, Meat, Main course

potato dumplings – a.k.a gnocchi

There are a variety of different potato dumpling recipes around the world. Italian potato dumplings are however better known as gnocchi, which can be classified as a type of Italian pasta filled with potato. Although they are not exclusive to Italy, the unique and hearty dish has a long history in Europe, dating all the way back to the Roman times when the Roman legions prepared the dumplings with a semolina porridge-type of dough. The potato-filled dumpling was only recently introduced, when the potato established its position in Europe in the 16th century. The traditional Italian recipe of the potato dumpling is believed to have originated in Northern Italy due to its colder climate, which is ideal for growing potatoes.

serving potato dumplings

Potato dumplings can be served either as a first course, side dish or main course. Different regions of Italy have their own versions of the classic dish and therefore there is no right or wrong way to prepare the soft and pillowy potato dumpling recipe. Our version of potato dumplings is dressed up with Mutti Tomate Puree and Mutti Double Concentrated Tomato Paste, giving the dish an intensely sweet flavour of fresh sun-ripened Italian tomatoes.

Potato gnocchi with soffritto

Made with Tomato Puree

Ingredients

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Method

potato dumplings – a.k.a gnocchi

serving potato dumplings

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Italian food

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Main course

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