Gnocchi with confit cherry tomatoes and chive butter | Carlo Florence chef
Delicate gnocchi glazed with chive butter, paired with sweet confit cherry tomatoes and a crunchy almond-caper mix. Quick & flavorful first course.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at florencechef.com.
Ingredients
- Fresh gnocchi: 400 g.
- Confit cherry tomatoes: 200–250 g (prepped, see recipe).
- Butter: 20–25 g.
- Extra-virgin olive oil: 1–2 tbsp.
- Salt-packed capers: heaping 1 tbsp, well rinsed and dried.
- Almonds: 2 tbsp flaked + 1 tbsp coarsely chopped.
- Fresh chives: small bunch, finely chopped.
- Unwaxed lemon (zest only).
- Black pepper.
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