Ingredients
- 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
Warm up a pan with a drizzle of extra virgin olive oil, unpeeled garlic cloves and a spring of thyme.
Add the red cherry tomato sauce and cook gently.
Crumble some Casa Rinaldi garlic and chili pepper Taralli. Toast the crumble in a pan with a drizzle of oil.
Cook the gnocchi in salted boiling water.
When they start floating to the top, drain the gnocchi in the pan with tomato sauce.
Mix well and then transfer the gnocchi in a baking dish.
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.