- 600 gr of Potato Gnocchi
- 30 leaves of fresh Basil
- 1 pinch of salt
- 30 gr of Pine nuts
- 10 gr of Pecorino Romano cheese
- 30 gr of Parmigiano Reggiano cheese
- Extra Virgin Olive Oil
To prepare Pesto Gnocchi first, prepare the Genoese pesto (without garlic). Pour the basil, salt and pine nuts into the mortar. When everything is well ground, add the pecorino cheese and the grated Parmesan. As soon as the mixture is homogeneous, add the extra virgin flush and mix well. Pesto is ready.
Now dip the gnocchi in boiling salted water and drain them as soon as they come to the surface, directly on the serving plate.
Season with the pesto and make the portions, sprinkling with other Parmigiano Reggiano or pecorino if desired. Pesto Gnocchi are ready to be enjoyed together!