For 4 people

2 Packets of De Cecco potato gnocchi

2 Cloves of garlic

1 Large tomato 

200g Smoked scamorza

1 Tablespoon of chopped fresh rosemary


  1. Wash and cut the tomato (scoop the seeds out) in 3cm long strips
  2. Heat 2 tablespoons of extra-virgin olive oil in a large pan with the garlic finely sliced.
  3. Add the rosemary and fry for 1 minute. Add the tomato and set aside. 
  4. In a large pot of salted water cook the gnocchi until they rise to the surface.
  5. Drain and add the gnocchi into the sauce adding a little cooking water if its too dry.
  6. Sprinkle with grated or sliced Scamorza and serve! 

Buon Appetito! 

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