The Perfect Marriage: Gnocchi Meets Arrabbiata

While Arrabbiata sauce traditionally pairs with penne, combining it with gnocchi creates an extraordinary dish that captures the best of both worlds – the comforting softness of potato gnocchi and the fiery personality of Rome's famous "angry" sauce.

Recipe for 4 people

• Prep Time: 10 minutes
• Cook Time: 25 minutes

Ingredients:

• 1 package of Ciao Pasta's Premium Gnocchi
• 1 jar of our Italian-imported Danterini tomatoes
• 4 tablespoons Extra Virgin Olive Oil from Puglia
• 4 cloves of garlic, minced
• 2-3 red chili peppers (adjust to taste)
• Fresh basil leaves
• Sea salt to taste
• Freshly grated Pecorino Romano

Instructions:

1. Prepare the Arrabbiata Sauce

   • Heat olive oil in a large pan over medium heat
   • Sauté minced garlic and chili peppers until fragrant
   • Add Danterini tomatoes and lightly crush them gently
   • Season with salt and torn basil leaves
   • Simmer for 15-20 minutes until thickened

2. Cook the Gnocchi

   • Bring a large pot of salted water to boil
   • Add gnocchi and cook until they float to the surface
   • Reserve ½ cup of cooking water before draining

3. Combine and Serve

   • Add gnocchi to the sauce
   • Toss gently, adding pasta water if needed
   • Finish with fresh basil, parsley, and Pecorino Romano

Chef's Tips

• Don't overcook the gnocchi – they should be tender but still hold their shape
• For extra indulgence, finish with a drizzle of our premium olive oil
• Adjust the chili quantity to your preferred heat level
• Let the sauce simmer long enough to develop deep flavors

Perfect Pairings

• A robust Chianti Classico
• A simple arugula salad with our balsamic vinaigrette

Pro tip:

Remove seeds from chilies for less heat while maintaining flavor.

Buon appetito!