PANTESCA GNOCCHETTI PIE
Ingredients to choose
For 4 serves
  • SALT
    as required
  • GARLIC
    1 CLOVE
  • BASIL
    6-8 LEAVES
  • DRY WHITE WINE
    200 ml
  • POTATO DUMPLING MIX
    200 g
  • FRESH CHILI PEPPER
    1
  • Pomopronto
    0,75 L
  • RELEASE SPRAY
  • MEZZANELLA CAPERS WITH SALT
    60 g
  • ANCHOVIES IN FILLETS
    40 g
  • PITTED BLACK OLIVES
    120 g
  • BREAD CRUMBS
    80 g
  • EXTRA VIRGIN OLIVE OIL
    as required
How to prepare it
PREPARATION TIME: 45 minutes
1. Prepare the gnocchetti according to the instructions on the packet.
2. Sauté the anchovy fillets in extra virgin olive oil, with finely chopped garlic and chilli pepper cut into rounds.
3. Deglaze with white wine and add the black olives and rinsed capers.
4. Add Pomopronto and heat together for a few minutes.
5. Boil the gnocchetti in plenty of salted water until they are half cooked.
6. Mix with Pomopronto based dressing without heating and add the basil leaves.
7. Grease the single serving moulds with the release spray and cover the surface with a sprinkling of breadcrumbs.
8. Pour the gnocchetti into the moulds, taking care to insert a tuna fillet into the centre of each mould.
9. Bake in a hot oven at 200°C for 10-12 minutes.
10. Serve the pies warm.
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