Mediterranean-Style Gnocca

Cook the Pasta: Boil the pasta in salted water (1 liter of water and 10 g of salt per 100 g of pasta) until al dente. Drain and cool the Gnocca on a large plate drizzled with olive oil to prevent sticking.

Prepare the Filling: Finely chop the sun-dried tomatoes and olives. In a bowl, mix the ricotta with the grated Pecorino Romano, half of the chopped parsley, the sun-dried tomatoes, and olives. Season with salt and pepper to taste.

Stuff the Pasta: Transfer the ricotta mixture into a piping bag. Fill each generously with the mixture and set aside.

Make the Parsley Soup: In a blender, combine the remaining parsley, potato starch, and a portion of the cold vegetable broth. Blend until smooth. Strain the mixture into a saucepan to remove any coarse particles.

Cook the Parsley Soup: Heat the parsley soup over medium heat, stirring until it thickens slightly and is warmed through. Turn off the heat and stir in a drizzle of olive oil for added flavor.

Assemble the Dish: On each serving plate, spread a few tablespoons of warm parsley soup. Drizzle with extra virgin olive oil. Arrange the stuffed shells on top of the soup. Garnish with extra sun-dried tomatoes, olives, and chopped parsley.