Potato Dumplings with Soffritto and Tomato Puree
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.
Easy
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.
Share the ingredient list
Did you know?
Potato gnocchi are known to be served as a Thursday special in restaurants throughout Italy.
Potato Dumplings with Soffritto and Tomato Puree: 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
