- Pour a spoon of olive oil in a non-stick pan.
- Peel and crush a clove of garlic and saute it lightly for some minutes till it starts to turn golden brown.
- Add the tomato puree, season with salt and oregano.
- Boil and stir the sauce for 10 minutes and then remove the garlic.
- Boil some salted water and, when it is boiling, put gnocchi Stroppa Bio into the boiling water.
- As soon as they float to the top, strain them and put them into the pan with the tomato sauce.
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