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Baked gnocchi with cherry tomato sauce, crumbled tarallo, anchovies and stracciatella

Difficulty:
45 minutes
4 persons
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

Preparation of the recipe

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.