Gnocchi Piedmontese

Gnocchi with tomato and red wine sauce. Attempting to duplicate Luigi's dish.

Yield: 4 servings
Community Recipe from


  • 1 package(s) Gnocci
  • 2 tablespoon(s) olive oil
  • 1 tablespoon(s) Garlic finely chopped
  • 1/2 cup(s) onion finely chopped
  • 1 1/2 cup(s) Tomato pulp (made from whole tomatoes)
  • 1 tablespoon(s) tomato puree
  • 3 tablespoon(s) ketchup
  • 1 teaspoon(s) sugar
  • 1/2 teaspoon(s) dried oregano
  • 4 tablespoon(s) fresh cream
  • 1/4 cup(s) red wine
  • salt to taste
  • 2 ounce(s) pancetta diced
  • 1 cup(s) cooked broccoli chopped
  • 1/2 cup(s) kalamata olives sliced


  1. Boil broccoli in saucepan, until done. Meanwhile...
  2. Heat olive oil in pan; add garlic & onion, sauté until onion turns translucent.
  3. Add the tomato pulp and cook until the sauce thickens.
  4. Add the tomato puree, ketchup, sugar and salt; bring to a boil.
  5. Add the oregano and cream and mix well.
  6. Add red wine, cooked broccoli, pancetta and olives; stir.
  7. Stir hot cooked gnocchi into sauce and serve immediately.

  8. Tomato pulp: blanch whole tomatoes in hot water, peel, remove seeds, chop.
November 2013

This recipe is a personal recipe added by CynthMic and has not been tested or endorsed by MyRecipes.

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