1 Pound of Rustichella potato Gnocchi
Single Varietal Extra Virgin Olive Oil
Traditional Balsamic Vinegar
2 cups Tomatoes
1/4 cup Parmigiano Reggiano
Cook gnocchi according to package, drain and toss with olive oil then refrigerate for 4 hours. Chop tomatoes, grate cheese, and pull apart basil leaves. Toss all ingredients in a large bowl and drizzle vinegar, finish with a dash of sea salt and serve.