Gnocchi stuffed with tomato and mozzarella Bianconeri, rossi and verdoni

Gnocchi stuffed with tomato and mozzarella cheese

350

gr

Tomato sauce

250

gr

Taralli

2

Basil leaves

q.b.

Garlic clove

1

Black garlic cloves

4

Olive oil

q.b.

Salt and pepper

q.b.



Fill ½ cup with evo oil, add 5 basil leaves and leave at room temperature for 5 days.
In a pan, brown the garlic clove in evo oil, add tomato sauce and 3 basil leaves; adjust salt and pepper and cook for about 40 minutes, adding water as needed.
After the cooking time for the tomato sauce has elapsed, pour 100 ml of water and a pinch of salt into another pan; add the gnocchi mamma emma and pan-fry until the water is completely absorbed.
Season the gnocchi with 2 tablespoons of basil oil and serve with the tomato sauce, basil leaves, chopped black garlic, and crumbled taralli.

Tomato Basil Gnocchi