|250 g||chicken livers — cleaned|
|400 g||tinned tomatoes — cherry|
|fresh basil — roughly chopped|
|45 ml||pesto — sun-dired tomato|
|2||fresh rosemary — sprigs|
|500 g||gnocchi — cooked according to packet instructions|
Looking for a quick dinner idea? This is a simple, tasty recipe to try out.
1. Fry the livers in the butter until browned and almost cooked, add the tomatoes, basil, pesto and rosemary.
2. Simmer until the sauce is thick. Season with sugar, salt and pepper and stir in the gnocchi. Serve warm.