Pesto coloured confettis
First course
ready in: 35 mins
difficulty:
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INGREDIENTS FOR 4 PEOPLE
500gr potato gnocchi
40gr basil leaves
100 ml extra virgin olive oil
60gr grated Parmigiano
30gr Pecorino
15gr pine kernels
salt
PREPARATION
To make the pesto, put the basil leaves, salt, pine kernels and a little oil in the blender. Blend for a few seconds until the basil leaves have turned into a cream.
Add some of the remaining oil and blend for a few more seconds. Finally, add the cheese and the rest of the oil and blend until obtaining a smooth sauce.
In the meantime, boil the water, add salt and cook the gnocchi for a few minutes, until they bubble up. Drain them and dress them with the pesto.
Recipe of Ilaria Bitetto
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