Dish
Gnocchi alla diavola
Gnocchi alla diavola is made by cooking potato gnocchi in boiling salted water until they float to the surface. The cooked gnocchi are then tossed in a spicy tomato sauce made with garlic, chili flakes, and canned tomatoes. The dish is typically garnished with fresh basil or parsley. Gnocchi alla diavola is a popular dish in southern Italy, particularly in the regions of Calabria and Campania.
Origins and history
Gnocchi alla diavola is a relatively new dish, having been created in the 20th century. It is believed to have originated in the southern Italian regions of Calabria and Campania.
Dietary considerations
Vegetarian
Variations
There are many variations of Gnocchi alla diavola, some of which include adding different types of meat to the sauce, such as sausage or shrimp. Some recipes also call for the addition of cream to the sauce to help balance out the spiciness.
Presentation and garnishing
Gnocchi alla diavola is typically served on a plate, with the sauce poured over the top. The dish is garnished with fresh basil or parsley.
Tips & Tricks
To make the dish less spicy, reduce the amount of chili flakes used in the sauce.
Side-dishes
Gnocchi alla diavola is typically served as a main course, but can also be served as a side dish with grilled meats or vegetables.
Drink pairings
A full-bodied red wine, such as a Chianti or Barolo, pairs well with Gnocchi alla diavola.
Delicious Gnocchi alla diavola recipes
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