Malloreddus pasta with pomodorina and salted ricotta


Monica Copetti

Serve 6

In a pot with boiling salted water cook the pasta until al dente. Meanwhile, transfer the pomodorina  into a large pan with a little extra virgin olive oil. Drain the gnocchi and toss them in a pan with the previously grated salted ricotta and two tablespoons of genovese pesto. Garnish with a sprinkle of salted ricotta( alternatively fresh ricotta can be used) . Finish with a drizzle of extra virgin olive oil and serve