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Serves 2. Preparation 15minsIngredients1 Jar Sacla' Whole Cherry Tomato and Parmesan sauce 500g pack fresh Gnocchi a large handful of fresh torn basil leaves 2 tablespoons of fresh grated Parmigiano Reggiano a good twist of fresh ground black pepper MethodBoil a large pan of water. Add the fresh gnocchi and cook until they float to the top (approx 3 mins). Drain the gnocchi Add the Sacla' Whole Cherry Tomato & Parmesan sauce to the pan and heat through for a few minutes. Add the torn basil leaves, good twist of black pepper and half the fresh grated Parmigiano Reggiano and stir through. Add back in the gnocchi to lightly heat. Serve and sprinkle with the rest of the Parmigiano Regiano |
