Gnocchi with tomato and ‘nduja

Recipes with Nduja

Gnocchi with tomato and ‘nduja

Ingredients for 2-3 persons, pending on munchies and other variables

  •     1 tablespoon extra virgin olive oil
  •     2 cloves of garlic
  •     400 g of tomato puree
  •     salt
  •     some big chunk of ‘Nduja
  •     sugar
  •     black pepper
  •     f basil or oregano
  •     400 g of gnocchi made of potato
  •     20 g Parmigiano Reggiano

How to:

In a large pan fry a tablespoon of olive oil, a clove of garlic, peeled and crushed with the tines of a fork.
When it’s uniformly golden, remove the pan from the heat a few minutes to cool slightly oil and add the tomato sauce, a pinch of salt, a pinch of sugar, big chunk of ‘nduja, black pepper and a few leaves of basil or some oregano.

Allow to simmer over low heat for about 10 minutes, stirring occasionally with a wooden spoon, until the sauce has thickened. Remove the garlic.

Cook the gnocchi in salted water, and when they come to the surface and to remove them with a ramina drilled directly into the pan with the sauce to fire.

Put drained gnocchi in the pan with sauce of tomato and melted ‘nduja,  over high heat for a few minutes, stirring gently and grate some ‘nduja on top.

Serve immediately with grated Parmesan cheese.

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