A soft little ball of potatoes! Gnocchi is a really popular Italian dish and it has been possible only after America was discovered and potatoes were imported to Europe. Before that there was already something similar, a piece of dough in a round shape, but the recipe reached its perfection with the use of potatoes.
Today we tried them with a classic basil pesto. Roberto really like pesto, he can even eat it by him self or on a little piece of bread. So he was in charge of cooking! I always thought that it was a sauce that required a lot of work but honestly it really doesn’t, it’s fast and easy! It was my first time trying pesto over gnocchi and I think that it’s a perfect match! Try and let us know your opinion 🙂
Pesto Gnocchi
Ingredients
- 1lb Potato Gnocchi
- 1 cup Fresh Basil
- ¼ cup Grated Parmesan Cheese
- 1 tbsp Pine Nuts
- 1 clove of Garlic
- ¼ cup Extra Virgin Olive Oil
- a pinch of Salt
Instructions
- Crush the garlic in the mortar with a tiny bit of salt
- add the basil leafs and a little more salt, crush well
- work the basil until it become a green paste
- add the pine nuts and crush everything until smooth
- add the cheese little by little
- add the olive oil stirring constantly
- blend everything together until you reach an even sauce
- cook the potato gnocchi as directed on the box and combine the pesto
Discussion
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