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SALAD NICOISE WITH SKILLET GNOCCHI STUFFED WITH TOMATO & MOZZARELLA

  • 15
  • Easy

SALAD NICOISE WITH SKILLET GNOCCHI STUFFED WITH TOMATO & MOZZARELLA

  • 15
  • Easy
SALAD NICOISE WITH SKILLET GNOCCHI STUFFED WITH TOMATO & MOZZARELLA
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INGREDIENTS

  • 1 package of Skillet Gnocchi Stuffed with Tomato and Mozzarella Giovanni Rana
  • 1 tomato
  • 1 hard-boiled egg
  • 6 anchovies
  • 1 tablespoon of salted capers
  • 12 pitted olives
  • 60 gr of green beans
  • 60 gr of drained tuna
  • extra virgin olive oil
  • salt
  • pepper

START COOKING

Drain, wash, and boil the green beans in boiling salted water for 8 to 12 minutes, until cooked through. Drain them and immerse them in ice water to stop cooking and preserve their color.

Drain again and keep in a dish. Desalt the capers by soaking them in cold water for 10 minutes and changing the water several times, then drain them and place them alongside the green beans on a plate.

Add the olives. Shell the cooked egg and cut it into quarters. Chop the tuna and cut the beef heart tomato into slices.

Drain the anchovies. Add all the ingredients to the plate and season with a tablespoon of extra virgin olive oil, a pinch of salt and freshly ground pepper, all without mixing. Melt a knob of butter or heat a spoonful of extra virgin olive oil in a non-stick pan.

Pour in the gnocchi and cook over medium heat, stirring regularly.

INGREDIENTS

portions
- +
  • 1 package of Skillet Gnocchi Stuffed with Tomato and Mozzarella Giovanni Rana
  • 1 tomato
  • 1 hard-boiled egg
  • 6 anchovies
  • 1 tablespoon of salted capers
  • 12 pitted olives
  • 60 gr of green beans
  • 60 gr of drained tuna
  • - extra virgin olive oil
  • - salt
  • - pepper

START COOKING

Drain, wash, and boil the green beans in boiling salted water for 8 to 12 minutes, until cooked through. Drain them and immerse them in ice water to stop cooking and preserve their color.

Drain again and keep in a dish. Desalt the capers by soaking them in cold water for 10 minutes and changing the water several times, then drain them and place them alongside the green beans on a plate.

Add the olives. Shell the cooked egg and cut it into quarters. Chop the tuna and cut the beef heart tomato into slices.

Drain the anchovies. Add all the ingredients to the plate and season with a tablespoon of extra virgin olive oil, a pinch of salt and freshly ground pepper, all without mixing. Melt a knob of butter or heat a spoonful of extra virgin olive oil in a non-stick pan.

Pour in the gnocchi and cook over medium heat, stirring regularly.