Zutaten
- 700gr potato gnocchi
- Red cherry tomato sauce
- Stracciatella
- Anchovies
- Taralli garlic and pepper
- 3 garlic cloves
- Extra virgin olive oil
- Thyme and basil
- Salt & pepper
Vorbereitung des Rezepts
1
Warm up a pan with a drizzle of extra virgin olive oil, unpeeled garlic cloves and a spring of thyme.
2
Add the red cherry tomato sauce and cook gently.
3
Crumble some Casa Rinaldi garlic and chili pepper Taralli. Toast the crumble in a pan with a drizzle of oil.
4
Cook the gnocchi in salted boiling water.
When they start floating to the top, drain the gnocchi in the pan with tomato sauce.
5
Mix well and then transfer the gnocchi in a baking dish.
6
Add the taralli crumble and bake at 180°C for 15 minutes.
Right before serving, add some stracciatella, few more anchovies and some fresh basil leaves.
