Directions
Are you looking for a delicious, easy to make and very quick dish to impress your guests?
Well, we have the recipe for you!
But be careful, there are those who call these delicacies “little meteors of volcanic pleasure“! In fact, these gnocchi au gratin with nduja smell of Calabria and know how to transform the peasant simplicity of an ancient salami into an explosion of stellar flavor.
‘Nduja, a spicy spreadable salami born in Spilinga, is the protagonist: diluted in tomato, it becomes a cream that caresses, but does not overwhelm, every bite of gnocchi. The secret? Not much sauce, very firm gnocchi and a gratin that melts everything into a golden embrace.
Ingredients for 4 People
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Potato gnocchi: 700 g (better if homemade or artisanal)
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‘Nduja from Spilinga: 70-80 g
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Tomato puree: 220 g
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Buffalo mozzarella: 200 g
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Extra virgin olive oil: 2 tablespoons
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Golden onion: 1/2 small
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Garlic: 1 clove
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Grated Parmigiano Reggiano: 40 g
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Dried oregano: a pinch
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Salt, black pepper
Procedure
Make the Sauce
In a large pan, heat the oil with the chopped onion and crushed garlic. When they are golden, remove the garlic and add the tomato puree. Cook over low heat for 10 minutes: the sauce should reduce and remain thick, not watery. Add salt, pepper and a pinch of oregano.
Add the ‘Nduja
Lower the heat, add the ‘nduja in pieces and gently stir with a wooden spoon until it melts and mixes with the tomato. Remove from the heat as soon as it becomes a smooth cream. Set aside.
Cook the Gnocchi
Bring plenty of salted water to the boil, cook the gnocchi until they float to the surface, drain them immediately with a slotted spoon and place them in a large bowl.
Season and Au Gratin
Pour the tomato and ‘nduja sauce over the gnocchi, mix well but delicately: the sauce should coat the gnocchi, not submerge them. Pour half of the gnocchi into a baking dish, cover with half of the mozzarella in pieces, then add the rest of the gnocchi and mozzarella. Complete with grated Parmesan.
Cooking and Gratinating
Bake at 200°C (static oven, already hot) for 12-14 minutes, then 2 minutes of grilling until a golden, stringy crust forms on the surface.
Nutritional Values (per 100 g)
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Calories: 176 kcal
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Protein: 6.7 g
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Fat: 6.2 g
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Carbohydrates: 22.5 g
Times
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Preparation: 20 min
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Total cooking time: 20 min
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Total time: 40 min
Which Wine to Pair?
With ‘nduja you need a “lively” red but not too alcoholic or tannic, that plays between freshness and spiciness.
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Cirò Rosso Classico “Vigna Garrone” – Tenuta del Conte: artisanal, vibrant, red fruit, pepper, Mediterranean finish.
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Frappato di Vittoria “Valle dell’Acate” – Sicily: small producer, agile sip, cherry notes, salty finish that cleanses the palate.
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Lacrima di Morro d’Alba “Lucchetti” – Le Marche: micro-production, scent of rose and pepper, soft and spicy mouth.
Homemade Potato Gnocchi
Ingredients for 4 People
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Floury potatoes (old, red or yellow skin): 800 g
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Flour 0: 180-220 g
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Medium egg: 1
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Fine salt: 1 teaspoon
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Nutmeg (optional): a pinch
Procedure
Cook the potatoes
Wash the potatoes well and boil them whole, with the peel, in plenty of salted water. They should cook for 30-40 minutes (test with a fork: they should be very soft).
Peel and mash
Drain the potatoes while they are still hot, peel them immediately (use a cloth to help you avoid burning yourself) and mash them with a potato masher directly on a clean surface.
Let the puree cool slightly (not too hot, not too cold).
Knead
Make a well with the puree, add flour and salt. Make a hole in the center, add the egg (and nutmeg if you like).
Work the dough quickly, kneading only long enough to keep all the ingredients together. If the dough is too sticky, add a little more flour (less is better: too much flour = hard gnocchi!).
Shape the loaves
Divide the dough into portions, roll them up on a floured surface to obtain 2 cm diameter “snakes”.
Cut the gnocchi
Using a floured knife, cut the loaves into pieces of about 2 cm.
Lined or left plain
You can leave them plain or pass them over the back of a fork or a gnocchi ridger to obtain the classic ridges that hold the sauce better.
Cook immediately or freeze
Cook the gnocchi in boiling salted water: they are ready when they rise to the surface (1-2 minutes). If you do not use them immediately, lay them out on a floured tray without overlapping them, cover with a cloth and you can also freeze them like this.
Tips
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The potatoes must be floury, never new or too “watery” (you risk soft gnocchi that require too much flour).
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Don’t knead too much: less kneading = softer gnocchi.
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Use very little extra flour to dust the surface.
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If you want gnocchi without egg (the “poor” version or for allergy sufferers): you can omit it, but choose very dry potatoes and let the puree cool well before kneading.
