recipes
Ricotta Gnocchi with an olive and anchovy salsa
Serves:
2019-03-14
Method
Mix well all the ingredients together, form approximately a 2cm diameter cylinder with the dough and cut them 3cm long. Dust with flour and boil in salted water. Chop the onions, garlic, anchovies, olives and sauté on very low heat in olive oil until softened. Add the tomato pulp and simmer for a few minutes, add the tomato pulp, basil and than the gnocchi, drizzle with olive oil and serve.
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