Potato gnocchi with cherry tomatoes, olives and capers
Ingredients for 2/3 people
- 500 g of Potato Gnocchi/350g of Spätzle
- 200g of cherry tomatoes
- 100g of pitted black olives
- 20g of capers in brine
- 1 tablespoon of grated Parmigiano Reggiano cheese
- 1 pinch of dried oregano
- 1 pinch of dried basil
- salt and pepper
Heat a splash of olive oil in a saucepan and cook the tomatoes for around two minutes, then add the olives and drained capers. Season the sauce with salt and pepper to taste, add the basil and oregano, boil the gnocchi and pour into the mixture, sprinkle with Parmigiano cheese and serve immediately.
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