Prepare your gravy
Create your own sauce to taste and bring it to temperature. Add 100ml of water. Don't be afraid to dilute the sauce too much.
- Gnocchi stuffed with pomodoro and mozzarella: 350 gr
- Tomato sauce: 250 gr
- Taralli (Apulian salty round breadsticks): 2
- Balis leaves: to taste
- Garlic clove: 1
- Black garlic clove: 4
- Extra-virgin olive oil: to taste
- Salt and pepper: to taste
Preparation
- Fill half a cup with extra-virgin olive oil and add 5 basil leaves. Leave at room temperature for 5 days
- Stir-fry the garlic clove with some extra-virgin olive oil to a golden brown, then add tomato sauce and 3 basil leaves; add salt and pepper to taste and cook for 40 minutes adding water when necessary.
- When the tomato sauce is ready, in another pan add 100ml of water and a pinch of salt; add mamma emma gnocchi and stir-fry until the water is fully absorbed.
- Season the gnocchi with 2 tbsp of the oil and basil mixture and arrange them in a plate together with some tomato sauce, a few basil leaves, chopped black garlic and crumbled taralli