- La Spiga Bio potato gnocchi – 1 package
- 800 g of ripe tomatoes
- 60 g of extra virgin olive oil
- Sea salt
- White pepper
Wash the tomatoes and score a cross in the skin of the base of each one. Blanch the tomatoes in boiling water for a few seconds. Drain the tomatoes and chill using cold water and ice. To deseed, cut through the centre of the tomato, then cut into quarters. Chop half of the tomatoes and blend the other half. Wash the basil and then julienne it.
Season the raw tomato sauce with basil, oil, salt and pepper.
Meanwhile, cook the gnocchi in gently boiling salted water until they float. Remove from the pan using a slotted spoon. Pour the tomato sauce over the gnocchi, then garnish with basil.