Name: Spicy tomato gnocchi
Prep time: 45 min
Cook time: 2 min
Total time: 47 min
Yield: 4 people
Cuisine: Italian
Ingredients: 400 g Mutti Pasta Sauce Arrabbiata; 1 kg yellow potatoes; 300 g all-purpose flour; t.t. salt; t.t. durum wheat semolina

Ingredients

4 people

400 g Mutti Pasta Sauce Arrabbiata
1 kg yellow potatoes
300 g all-purpose flour
t.t. salt
t.t. durum wheat semolina

Made with

Pasta Sauce Arrabbiata

Discover more

Method

1

First, fill a large pot with water, add the potatoes and place over the heat.
2

Once the water reaches the boil, cook the potatoes for about 20 minutes, checking they are cooked through by inserting a fork.
3

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.
4

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.
5

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.
6

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.
7

If desired, roll the gnocchi over a gnocchi board to help them hold the sauce better.
8

Cook the gnocchi in plenty of salted boiling water. They will be ready once they rise to the surface, after about 1–2 minutes.
9

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. Now, serve the spicy gnocchi piping hot. Simple, flavourful and utterly delicious.

A spicy twist for simple potato gnocchi with extra character

Potato gnocchi are one of the great classics of Italian cuisine, wonderfully simple to make at home using just three ingredients: potatoes, flour and salt. That’s all you need. Rooted in everyday, home-style cooking, they were born out of the need to turn humble ingredients into something hearty and deeply satisfying. The name gnocchi is thought to derive either from the Venetian word gnòco, meaning a “lump” or “protuberance”, or from the Lombard term knohhil, used to describe a “knot in wood”. Both origins refer to a small knot or irregular shape, much like the soft, uneven dumplings we know and love today. With their delicate flavour and pillowy texture, gnocchi are incredibly versatile: a neutral base that welcomes and enhances bolder sauces. It is precisely this balance between simplicity and character that makes them ideal when paired with more robust flavours, such as Mutti Pasta Sauce with Chili, where the best Italian tomatoes and Calabrian chili peppers come together in perfect harmony.

A few simple tips for perfect potato gnocchi

Making potato gnocchi at home is straightforward, but a few small tips can make all the difference to the final result.

First of all, choosing the right potatoes is essential. Opt for floury, yellow-fleshed potatoes that are rich in starch. These contain less water and therefore require less flour, resulting in gnocchi with a fuller potato flavour, rather than tasting of flour.
Once the potatoes are boiled, avoid letting them cool completely. Mash them while still warm so excess moisture can evaporate, helping you achieve a drier, more workable dough.
Another key tip is to work the dough fairly quickly. The more it is handled, the stickier it becomes, which would require adding extra flour, something best avoided.
Finally, cook the gnocchi in plenty of salted boiling water and drain them as soon as they rise to the surface. That’s the sign they’re ready to be enjoyed at their best!