CHICCHE WITH TOMATO AND BASIL

Serve 6

In a bowl with a 1,5  L. of cold water, start to incorporate the gnokki powder and stir quickly. Let it rest for about 5-10 minutes. Roll out  the gnocchi and cut them into small pieces, then cook them in salted boiling water. In a pan  warm up  the pomodorina sauce with a drizzle of extra virgin olive oil. Toss in the cooked gnocchi  with some parmigiano cheese. Serve garnished with fresh basil leaf and a drizzle of extra virgin olive oil.