Sacla' Italian Calabrian 'Nduja Pesto, 90 g, (Pack of 1)

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This recipe was inspired in part by one of my favourite bloggers, Half Baked Harvest and her Baked Gnocchi Bolognaise recipe. I had never really thought about doing a gnocchi bake before, but it makes complete sense. Especially as pasta bakes in our house are few and far between. If you’ve not heard of ‘Nduja before, it’s quite similar to chorizo in flavour. Originating from Italy, ‘Nduja is a spicy pork sausage with an extremely soft texture. This soft texture means it’s able to melt seamlessly into sauces for an a gorgeously intense flavour. This gnocchi and ‘Nduja bake is one of our go-to Friday night recipes. Because of how easy it is to whip up, as well as how comforting it is, this gnocchi and ‘Nduja bake is the perfect way to end the week. Let’s talk ingredients… Plus we certainly don't want a boring filling. We want something to liven up our evening, and tastebuds. Process shots: slice potato (photo 1), spread in excess ‘Nduja (photo 2), add crème fraîche (photo 3), add pesto (photo 4).

If you’ve read my Risotto alla Milanese recipe, then you’ll know that pasta isn’t a big feature in our home. Living in the North though means we still need our comfort food, and this gnocchi bake with ‘nduja is exactly that. Gnocchi: There’s no need for a particular type of gnocchi, nor brand. Use Gluten-Free, traditional, or any other flavour that has captured your eye. Spinach gnocchi is an amazing alternative in this recipe! What is nduja, how do you use ’nduja and where do you buy ’nduja? Here’s our guide to Calabria’s spicy spreadable pork paste that is so beloved in its birthplace of Spilinga that they even have an annual Festival del ’Nduja or Festival of the Spicy Sausage Paste. This is the first post in a new ’nduja recipes series.

We don't always have the time to spend making healthy pesto fillings ourselves do we? Especially after a long and hard day at work. This amazing pesto makes pasta dishes special but not only that, it's perfect for transforming everyday dishes into complete banquetes! Whilst the potatoes are baking just take 5 minutes to chop up the mozzarella balls into cubes and mix them with the Nduja pesto. If you’re looking for a fancy (but simple) way to spruce up potatoes to serve as a side dish, this is the recipe for you! Or if you’re just looking for ways to use ‘Nduja, then these are always a tasty excuse too 😋. Follow me… Nduja originates from the southern part of Italy and its unique taste makes it suitable for a wide variery of dishes.

Cheese: Mozzarella has a subtle and nutty flavour which works well with spicy dishes, as it complements rather than complicates the flavours. You could use any form of mozzarella for this recipe, and trust me when I say there’s plenty to choose from. Gnocchi Bake with ‘Nduja Recipe – Fiery Comfort Infused with Italian Flair

Good Homes

In Calabria, ’nduja is typically made with just a few ingredients: the pork shoulder, pork belly and tripe of Calabrian pigs, local salt, and roasted spicy red peppers from Calabria, which give the sausage paste its vibrant red colour. minutes before the pasta is ready add the tomatoes, the aim is not to cook the tomatoes but to heat them through,

I recommend whipping up a batch of my Chive and Parsley Pesto (because chives and parsley are both a blessing to potatoes). But regular Basil Pesto also works just fine! Crème FraîcheBut ’nduja can also be served alongside your favourite cured meats and cheeses on a charcuterie board or cheese board if you’re entertaining. You can also add some nduja to an omelette or scrambled eggs, an eggs dish such as Terence’s Calabrian take on eggs in purgatory, an Italian salad, or your favourite tomato-based pasta sauce.

You’ll frequently read that ’nduja is pronounced ‘en-doo-ya’, just to make sure that you don’t make the mistake of pronouncing that ‘j’. But it’s worth noting that once again, depending on the Calabrian dialect being spoken, that ‘j’ might be very much pronounced. As ‘Nduja cooks, it releases an intensely piquant pepper infused oil, that merges with the gnocchi and tomato sauce. So many stories about the spicy Southern Italian sausage paste start with how to pronounce ’nduja so let clarify a couple of things. While it’s thought that the apostrophe before the ‘n’ in ’nduja indicates that the ‘n’ is barely uttered, it’s worth noting that depending on the Calabrian dialect, it’s pronounced either as ‘en’ or not at all, as if the ‘n’ is silent. Ten years ago we couldn’t even pronounce the word ’nduja (“Undo ya,” more or less),” Lethlean writes. Speak for yourself, John. “Now this Calabrian “salami” is in the larder of every self-respecting chef and home cook in the nation. How did that happen?” And how did it happen? This isn’t the first time that ’nduja has trended outside Italy. This pasta with nduja recipe is probably the most well-known way to eat nduja. However, Calabrians also eat it as a dip or spread with bread, in frittata, on pizza or inside arancini! I love pizza with nduja! I've actually had it in the UK at a Pizza Express. They make a pizza Calabrese with it, as well as a calzone 'nduja! Dried fileja pasta from Calabria

Moskin writes how “in 2009, nduja was the spicy underground taste that went mass market, making it the Lady Gaga of pork products. If nduja didn’t already exist, it might have been invented in a lab as the perfect food trend: it combines nose-to-tail eating, pork, smoke and chili heat.” She noted that it had been called “flaming liquid salami”, “spicy pork butter” and “the spreadable Italian love child of pepperoni and French rillettes”. While it’s thought that the name ’nduja, which might once have been ‘anduja’, suggests that the Calabrian specialty was derived from the French ‘andouille’, which might have been introduced to Calabria in the 13th century by the Angevins, the only thing the two sausages share is that they’re smoked. Baked to perfection, the gnocchi absorbs the flavoursof the sauce while retaining their tender interior. The dish emerges from the oven with a beautifully bronzed top that promises a delightful crunch with every forkful. As you delve into this culinary creation, you’ll find the heat of the ‘Nduja harmonising with the warmth of the oven-baked gnocchi, creating a balance that’s both comforting and exhilarating. Whenever I make gnocchi, I tend to gravitate towards tomato-based sauces with a hint of spice. ‘Nduja, which is very similar to Chorizo, is one of my go-to spicy sausages as it adds a wonderfully deep and rich flavour to anything it’s added to. Heat the oven to 180C (160C fan)/350F/gas 4. Spread out the nuts on a baking tray and roast for 10-12 minutes, until pale golden, then remove and leave to cool.