Gnocchi with buffalo stracciatella and speck enriched by the unique flavor of Neapolitan "sugna e pepe" tarallo
In a pan, brown the onion in extra virgin olive oil, add the speck and cook for 5/6 minutes.
Cook the gnocchi in plenty of salted water, then add them to the speck.
Finish cooking over the heat by adding the stracciatella.
At the end of cooking, add the crumbled tarallo
Refrigerator
Italia, Campania
| Energy (kcal) | 218.94 |
| Carbohydrates (g) | 20.12 |
| of which sugars (g) | 0.95 |
| Fat (g) | 10.59 |
| of which saturates (g) | 4.91 |
| Protein (g) | 11.03 |
| Fibre (g) | 0.95 |
| Salt (g) | 0.61 |
