October 30, 2025
Valerio Violetti
INGREDIENTS:
- For the gnocchi
- 1 kg potatoes (starchy, like yellow or russet)
- 250 g plain flour
- 1 egg (optional)
- A pinch of salt
For the tomato sauce:
- 2–3 tbsp extra virgin olive oil
- 1 small shallot or onion, finely chopped (your choice)
- 1 bottle of San Marzano tomato passata (or peeled San Marzano tomatoes passed through a food mill with large holes)
- A few fresh basil leaves
- Salt and black pepper to taste
To finish:
- Mozzarella, torn into small pieces
- Parmigiano Reggiano, grated
- Fresh basil
- A drizzle of olive oil
- That' Amore Burrata 120g
METHOD:
Make the Gnocchi:
- Boil the potatoes with their skins until soft (about 30–35 minutes).
- Peel them while warm and press through a potato ricer onto your work surface.
- Add salt, flour, and the egg (if using). Gently knead until just combined — soft but not sticky.Roll the dough into ropes, cut into small pillows, and if you like, roll them lightly on a fork for the classic texture.
- Cook the gnocchi in salted boiling water until they float — they’re ready when they rise to the top. Drain gently.⸻🍅
Prepare the Sauce:
- In a saucepan, heat olive oil and gently sauté the shallot or onion until translucent.
- Add the San Marzano tomato passata and a few basil leaves.Simmer over low heat for 15–20 minutes, stirring occasionally.Season with salt and pepper to taste.
- If you pass your tomatoes through a food mill with large holes, the texture stays rustic and the seeds won’t break, keeping the sauce naturally sweet instead of bitter.
Combine Everything:
- Toss the cooked gnocchi in the hot tomato sauce, adding a handful of grated Parmigiano and a few pieces of mozzarella.
- Mix gently until the cheese just begins to melt and stretch.
The Final Touch (Valerio’s Way)
- Transfer the saucy gnocchi into a pizza-bread dish — a bowl made from baked pizza dough or rustic bread.
- Top with more mozzarella, Parmigiano, and a few basil leaves.Bake briefly in a hot oven until golden and bubbling — just enough for the mozzarella to melt beautifully and the edges of the bread to crisp.
- Serve straight from the pizza-bread dish, drizzle with a little extra virgin olive oil, add fresh basil on top, and enjoy the comforting aroma of Naples meeting Nonna’s kitchen — simple, humble, and irresistible.
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