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 tomato and mozzarella with oven roasted Piccadilly tomatoes and taggiasca olives
- Gnocchi stuffed with tomato and mozzarella: 350 g
- Piccadilly tomatoes: 10
- Taggiasca olives: 100 g
- Oregano: to taste
- Mozzarella cheese: to taste
Lay the gnocchi stuffed with tomato and mozzarella in a single layer on a baking sheet.
Add some Piccadilly tomato halves, taggiasca olives and oregano.
Roast at 180°C, about 15 minutes
Remove, top with grated mozzarella cheese, then continue roasting until the cheese is nicely melted.
Remove and serve hot.
Thanks to Maura Carniel