Preparation

Cut the leek very thinly, wither it in olive oil for a few minutes over low heat, add the artichokes cut thinly and sauté well. Add the thinly cut radicchio and endive and the cherry tomatoes cut into six parts long.

Mix everything together and add salt. Pour the gnocchi into the vegetable sauce, add 100ml of water and sauté over high heat for 3 minutes. The dish is served!

Thanks to the blog Il piacere dei sensi.