Trofie alla Genovese
Trofie alla Genovese is your golden ticket to a flavour-packed adventure that will transport you straight to Italy. These bites of Italian sunshine, Trofie, are
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Beginner
2 mins
3 mins
5 mins
1-2
Filled gnocchi with tomato and mozzarella is the heart of this dish but we add a not so subtle twist to our Gnocchi a la Sorrentina. Spicy tomato sauce or Arrabbiata, meaning ‘Angry’ due to the heat coming from the chili adds a kick to this classic favourite. For those who are a little bit more adventurous and like a bit of spice, this might be a more appropriate variation. Just like the original we finish the dish with a dusting of Parmesan.
Please note that some essential ingredients may
be listed in the recipe but not included when purchasing.
In a large sauce pan add 1 litre of salted water for every 100g of pasta. For 250g of pasta add 2.5 litres of water.
Bring the water to a gentle boil and put in the Gnocchi.
Cook for 3 – 4 minutes depending on preference.
Gently heat the tomato sauce in a frying pan without burning and transfer the gnocchi using a slotted spoon making sure that some of the starchy pasta waster makes into the pan with the tomato sauce. (The starchy pasta water is part of the dish.) You can always add 1 tablespoon of pasta water after if you would like.
Gently coat the gnocchi with the tomato sauce, plate and garnish with Pecorino Cheese.
Buon Appetito!
Trofie alla Genovese is your golden ticket to a flavour-packed adventure that will transport you straight to Italy. These bites of Italian sunshine, Trofie, are
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