Dumplings stuffed with provola cheese, dried tomatoes, cod, olives and capers

Ingredients for 4 people

  • 600-800g of Gnocchi “Leonessa” filled with Provola Cheese
  • 250g of cod
  • 8 layers of dried tomato
  • 150 g of pitted olives from “Gaeta”
  • 100g Capers
  • 1 small Onion
  • Basil
  • 6 tablespoons of Extra Virgin Olive Oil.


Chop the tomatoes, olives and capers. In a large pan, fry in oil (over low heat), the onion cut into julienne strips and when it begins to brown and add the chopped cod. Then cover and turn off the fire. Apart, cook the stuffed “gnocchi” (dumplings) in salted water. Cook for one minute, no more. Then drain and put the dumplings into the pan with the cod by adding the tomatoes, capers, olives and a drizzle of olive oil. Cook until creamy. Serve and garnish with fresh basil leaves.

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