Potato Gnocchi with tomato and anchovies
Ingredients for 2/3 people
- 500g of Potato Gnocchi
- 200g of ripe tomatoes
- 20g of anchovies in oil
- half of a small onion
- 1 red chilli pepper
- 1 teaspoon of crushed dried oregano
- 1 pinch of chopped parsley
- 1 tablespoon of olive oil
- 1 pinch of salt
- 1 tablespoon of grated Parmigiano Reggiano cheese
Cook the anchovies in a saucepan with the olive oil, add the finely chopped onion and tomato cut into pieces. Season with salt to taste and flavour with the oregano, chilli pepper and parsley. At this point boil the gnocchi and add to the sauce. Add the Parmigiano and serve.
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