Ingredients
- 500g potato gnocchi
- 280g Cuor di Pomodoro
- 180g Genovese pesto
- 200g Mediterranean olives
- Stracciatella
- Extra virgin olive oil
- Salt
- Black pepper
Preparation of the recipe
1
Bake the gnocchi in the oven with a drizzle of oil, salt, and pepper at 200°C (392°F) for 15-20 minutes until crispy and golden.
2
Place the gnocchi in a bowl and add the Cuor di Pomodoro, Mediterranean olives, and Casa Rinaldi Genovese pesto.
3
Plate the gnocchi salad and top with fresh stracciatella and a few basil leaves.
