The softness of potato gnocchi wrapped in the delicacy of butter and the freshness of tomato, all completed by the flavorful shower of 12-month Parmigiano Reggiano from Frisona cow: a timeless taste treat, perfect for every season and to share with your loved ones!
In a large pan melt half the butter. Add the tomato puree, a pinch of salt and cook over medium heat for about 8 minutes, stirring occasionally. If you want, add some basil leaves in the last minutes.
Bring plenty of salted water to a boil. Pour in the gnocchi and, as soon as they float to the surface, drain them with a slotted spoon.
Add the gnocchi directly into the pan with the tomato sauce. Add the remaining butter and toss for a few seconds, until everything is well coated and creamy.
Divide onto plates, generously sprinkle with 12-month Parmigiano Reggiano and, if you want, add fresh basil and a grind of black pepper.
Store in the refrigerator for up to 1 day, in an airtight container. It is recommended to reheat in a pan with a splash of water or butter to restore creaminess.
Italia, Emilia Romagna
| Energy (kcal) | 115.03 |
| Carbohydrates (g) | 14.13 |
| of which Sugars (g) | 4.07 |
| Fat (g) | 4.98 |
| of which Saturates (g) | 2.96 |
| Protein (g) | 3.44 |
| Fiber (g) | 1.68 |
| Sale (g) | 0.04 |
