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Gnocchi (potato dumplings)



  • 1kg red potatoes 
  • 250 gr all-purpose flour 
  • salt (to taste) 
  • 1 egg (optional) 


1) Wash and boil the potatoes with their skin in lightly salted water 
2) Once they are cooked, drain and peel the potatoes, pass them through a masher, drop them hot on a pastry board 
3) Add the flour, salt and egg 
4) Knead quickly, in the shortest possible time 
5) Cut the dough into portions, knead them on the pastry board to form small rolls. 6) Cut the rolls into 2 cm long pieces and pass them into the flour 
7) With your thumb, shape the dumplings into seashells, use a fork to draw lines on the dumplings 
8) Cook them in plenty of salted, boiling water in a large pot 
9) Drain the dumpling as soon as they rise to the surface  
10) Stir and fry or season to taste. 
11) Serve immediately.

Tomato and basil sauce


  • 400 g peeled and pureed tomato
  • 1 medium size chopped onion
  • 2 garlic clove
  • Extra virgin olive oil
  • Salt
  • Pepper
  • 3/4 fresh basil leaves


Fry the onion with oil until golden brown, add the crushed garlic and pureed tomato. Cook for 20 minutes, add salt and pepper. Stir and fry the boiled dumplings with the sauce and add the basil leaves.