Serves 4
INGREDIENTS:
800g LaManna Hand Rolled Potato Gnocchi (2 Packets)
250gm Puopolo Guanciale, Diced
500ml Fragassi Toscana sauce or any Fragassi sauce
1 Whole Brown Onion
3 Garlic Cloves, Sliced
60g Cavalo Nero, Stripped & Cut in Half
60g Pecorino Romano
Good Pinch Dried Chilli
200g Scamorza Bianca, Half Diced, Half Sliced
12 Basil Leaves
Olive oil - to taste
Sea salt - to taste
METHOD:
1. Preheat oven to 200 degrees.
2. Over medium heat add some olive oil and to pan fry gnocchi until golden brown on both sides. 2-3 mins each side. Season slightly & set aside.
3. Over medium heat starting from a cold pan add diced guanciale and slowly render that fat to make it nice & crispy. Strain guanciale from fat
4. Add fat back in pan and saute onion and garlic.
5. Add toscana sauce, cavalo nero, guanciale, gnocchi, dried chilli, half the basil, half pecorino & the diced scamorza. Give a quick toss to mix in the pan. Once mixed top with remaining scamorza and pecorino and bake for 10-12 mins.
6. When cheese has a nice golden colour and a little crispy, finish with remaining basil.
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