Gnocchi Boscaiola

Gnocchi boscaiola

Lovely salty flavour of salami and zingy tomato.

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  • 1. Bring a pot of salted water to a boil, then cook the gnocchi until just tender; strain and set aside.
  • 2. In a large frying pan, heat a little oil, then fry the mushrooms first until golden.
  • 3. Add the salami and continue frying.
  • 4. Add the tomatoes and cooked gnocchi and stir through.
  • 5. Drizzle with extra olive oil and sprinkle with grated Parmesan.
  • 6. Garnish with torn parsley and adjust seasoning.

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