Potato gnocchi stuffed with ‘Nduja Tutto Calabria and caciocavallo.

• 5 red-paste potatoes
• 1 egg
• 50 gr grated Parmesan cheese
• 3 tablespoons of flour 0
• Just enough salt
1 Jar of Tutto Calabria’s Nduja
• 70 gr Caciocavallo ( Silano)
For the cream of green beans (which can also be replaced with zucchini):
• 150 gr of fresh green beans
• 5 mint leaves
• 2 tablespoons extra virgin olive oil
To finish the dish:
• Sweet paprika powder
• Buffalo mozzarella
• Extra virgin olive oil


  1. Bake the potatoes in the oven at 170 degrees until they are soft (35 – 40 minutes), peel and crush, let them cool and knead the gnocchi with all the ingredients.
  2. Chop the caciocavallo and mix it to the nduja, obtain a homogeneous dough, then form gnocchi as big as a walnut and fill them with the nduja mixture, making sure to close the balls well.
  3. Boil the beans for a few minutes then blend them with oil, salt, and mint.
  4. Boil the dumplings and when they rise to the surface, put them in a pan with a little oil and paprika.
  5. Impact by placing the cream of green beans on the plate, lay the dumplings on top and finish with the strips of buffalo mozzarella !!!
    Recipe made by @RossellaCostaKitchen (https://www.instagram.com/rossellakitchen/) in collaboration with
    @Calabriafoodprn (https://calabriafoodprn.it/tutto-calabria/)