Gnocchi with buffalo stracciatella and speck enriched by the unique taste of Neapolitan "sugna e pepe" tarallo
In a pan, sauté 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.
Mix on the heat with the addition of stracciatella.
At the end of cooking, add the crumbled tarallo.
Refrigerator
Italia, Campania
| Energy (kcal) | 128.62 |
| Carbohydrates (g) | 12.58 |
| of which Sugars (g) | 0.36 |
| Fat (g) | 6.34 |
| of which Saturates (g) | 1.34 |
| Protein (g) | 5.93 |
| Fiber (g) | 0.38 |
| Sale (g) | 0.4 |
