Gnocchi marinari
Instructions
Chop the tuna and saltatelo for a few minutes in a pan with oil and the capers well rinsed.
Wet with white wine, let it evaporate and then simmer over low heat.
Boil the gnocchi in boiling salted water.
When they come to the surface, drain and toss, making them jump directly into the pan with the tuna.
Sprinkle with chopped basil, add a little oil if needed and serve.
Ingredients and dosing for 4 persons
- 600 g of potato dumplings
- 200 g of fresh tuna
- 1 tablespoon of salted capers
- 1 glass white wine
- 1 tablespoon of chopped basil
- Olive oil
- Salt