– Potatoes
– Eggs
– 100g flour
– Tomato passata (tomato paste)
– Olive Oil
– Garlic
– Sugar
– Salt and Pepper
– Parmesan cheese


Boil 1 kg of peeled potatoes in salted water until soft. Mash in a bowl and add sea salt, 2 egg yolks and 100g flour. Mix until it forms a dough and then knead on a floured surface. Roll into long thin logs and then cut evenly so each piece is the same size. Flour a fork and roll each of the gnocchi gently across it leave ridges that will grab the sauce.

Cook gnocchi in a pot of salted boiling water for about 10 minutes or until they taste cooked. Heat 1 litre of tomato passata with a little olive oil and a clove of finely chopped garlic. Add a pinch of sugar if the tomatoes are bitter. Season with salt and pepper. Toss the gnocchi in the sauce and top with grated Parmesan cheese.

Amore Al Dente Puttanesca, cooked pasta with tomato sauce, parsley, anchovies, and parmesan cheeseAmore Al Dente Tiramisu served in individual glasses alternating between the mascarpone mixture, a sprinkling of cacao and crumbled coffee-soaked biscuits. Topped with grated dark chocolate