Strong flavours for these well-balanced potato gnocchi. Not the usual grated cheese though, just freshly toasted breadcrumbs to sprinkle on top.

How many gnocchi per person? It depends on what you are cooking and on the seasoning, however according to the rule of multiplying the grams of pasta by 3, as a rough guide, the standard amount of gnocchi per person is about 220 grams. This may sound a bit too much, but it is actually correct if you think that dried pasta is dehydrated and swells in water during cooking by increasing its weight, while gnocchi not having had any drying process, do not increase in weight and therefore the right dose is bigger than pasta.

Serves 2, Preparation 10 mins, Cooking 20 mins

  • Potato Gnocchi, 440/450 g
  • 1 red onion, finely chopped
  • a bunch of Cavolo Nero
  • 3 anchovy fillets
  • Salt and Pepper, to taste
  • Toasted Breadcrumbs, to taste
  • EVOO – Extra Virgin Olive Oil, 2 tsbp


Toast the breadcrumbs for a few minutes without adding oil or anything else, keep aside.

Heat plenty of unsalted water in a saucepan in which to blanch cavolo nero for a few minutes, do not throw away the cooking water since it will be used to cook the gnocchi later, keep it warm though. Squeeze out the blanched cavolo nero and cut it up.
Heat two tablespoons of EVOO in a non-stick pan, as soon as it is hot add the red onion cut into thin slices, add some of the cooking water, stir. The onion should soften. Then add the anchovy fillets, which will melt, add then the blanched cavolo nero, add a little salt and black pepper and mix.

Throw the potato gnocchi into the pot as soon as the water boils, add salt to taste, gnocchi are ready as soon as they rise to the surface, remove them from the water with a skimmer, add to the pan, stir and allow to take on flavour, place on plates and garnish with toasted breadcrumbs.

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