Gnocchi with tomato, pecorino cheese and marjoram
Instructions
Prepare the sauce by cooking in a pan large tomatoes with oil and salt, after 10 minutes add 2 cloves of garlic diced so as not to let them Brown and get a more delicate aroma, at the end add the Marjoram.
Drain the gnocchi and let them pass into the pan with the sauce.
Serve in a dish, covered with finely grated pecorino cheese.
Ingredients and dosing for 4 persons
- 600 g of type pasta potato dumplings
- 500 g of fresh tomatoes
- 2 cloves of garlic
- Marjoram
- Pecorino romano cheese
- Olive oil
- Salt