Potato Gnocchi with Cherry tomatoes, Rocket and Ricotta cheese
Ingredients for 2/3 people
- 500g of Potato Gnocchi
- 10 Pachino cherry tomatoes
- a handful of wild rocket
- 20g of smoked ricotta cheese
- 1 tablespoon of olive oil
- salt and pepper
Gently heat the olive oil in a pan and flash-fry the halved tomatoes, seasoning with salt and pepper to taste and immediately taking them off the heat.
At this point boil the gnocchi and add to the tomatoes, put them back on the heat and quickly add the chopped rocket, serve in dishes and sprinkle with the smoked ricotta cheese.
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