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POTATO GNOCCHI WITH CHERRY TOMATOES, OLIVES AND CAPERS

5 minutes

3 portion

Ingredients

For 3 people

500g of Potato Gnocchi / 350g of Spätzle
200g of cherry tomatoes
100g of pitted black olives
20 g of capers in brine
1 tablespoon Parmigiano Reggiano
1 pinch of dried oregano
1 pinch of dried basil
salt and pepper

Preparation

In a pan, heat a drizzle of olive oil and cook the cherry tomatoes for about two minutes, pour in the olives and capers, previously rinsed of their packaging water.

Adjust the sauce with salt and pepper, add the basil and oregano, boil the gnocchi and pour them over the mixture, sprinkle with Parmesan and serve immediately.