Red potato gnocchi with tomato sauce

Red potato gnocchi with tomato sauce

At Patate Coppola we recommend a classic recipe using red peeled potatoes: gnocchi with sauce! A typical dish of our cuisine, but from north to south cooked in different ways.


1 kg of red potatoes
1 egg
250 grams of flour 00


Put the potatoes in plenty of cold salted water and cook until they are very soft.

Let them cool slightly and then peel.

Pass the potatoes to the potato masher and put them in a fountain on a floured pastry board. Add the egg, a pinch of salt and a pinch of nutmeg.

Knead with your hands, adding a little at a time the flour, until you get a homogeneous dough and quite firm.

Divide the dough into many parts and get dough seams about 3 cm thick. Then he cuts the gnocchi with a smooth knife.

To finish or imprint a small groove on each dumpling using the index finger of the hand or practice the classic stripes of the dumpling by sliding it on a fork and lightly crushing it.

Cook the gnocchi in plenty of salted water and season to taste.

Tomato sauce, the traditional recipe

To make an excellent sauce, sauté the onion and a clove of garlic with a drizzle of oil. Let it dry and add the purée. When it is ready, pour the sauce on the gnocchi and add a fresh basil leaf.

The added value of red potatoes

Red potatoes have a stronger flavor than normal potatoes and can be combined as a side dish, but also suitable for pasta dishes. They also have lots of nutritional properties such as starch, vitamins, fiber and minerals. Excellent source of potassium, very useful for regulating body fluids and to counteract high blood pressure. Vitamin C and, above all, vitamin A and antioxidant flavonoids.

That’s why we recommend consumption!