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Gnocchi Pomodoro Recipe

Gnocchi Pomodoro

Recipe courtesy Della Santina's Trattoria-Rosticceria-Pasticceria

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (7)

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Average Rating:

Total Reviews: 7

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  • on January 19, 2010

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    I thought this was excellent. I only use Cora tomatoes. The brand of tomatoes makes a difference. I added about 8-10 very thin slices of proscuitto that I chopped and added with the tomatoes. I also used frozen Cora gnocchi rather than make them myself. Regardless, I thought this dish was scrumptious.

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  • on October 19, 2009

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    Gourmet recipe for cheap. Suggestions on the gnocchi. Let the potatoes air dry before mashing, don't boil them. If the potatoes are too moist you will have too use too much flour. If you use too much flour your gnocchi will be either tough or slimy or both.

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  • on October 31, 2006

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    We buy the gnocchi (shhhhh - and the sauce is SO simple and really, DEEELISH! careful w/ the red pepper flakes, too many and you will drink too much wine to put out the fire. and that is okay if you do :.....

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  • on May 25, 2006

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    it's unique and taste better.

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  • on May 22, 2006

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    I made this a few times.The last time it came out wonderful. You have to add more flour to make it less sticky and it will hold up perfectly. Really good

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  • on May 06, 2006

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    The sauce was fantastic, but the potatoes were SOOO bland. We hardly ate the dinner at all. But the sauce was excellent, just wish i had put it on some pasta or chicken instead.

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  • on May 12, 2005

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    I'm a lover of Italien Food and I crave it, could eat it daily. And this will be one of favorites in the future.

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