Description
A taste of Sardinia meets Genoa in this vibrant pasta dish. Creamy pesto coats tender gnocchi for a simple yet satisfying meal.
Ingredients
Units
Scale
- A fistful of fresh basil
- 5 oz (160 g) Sardinian gnocchi
- 2 oz (50 g) grated Parmigiano cheese
- 2 oz (50 g) grated Pecorino cheese
- 1 tbsp pine nuts
- 7-8 tbsp Extra virgin olive oil
- Pinch of sea salt
Instructions
- Preparing the Pesto:
- Wash the basil leaves thoroughly and pat them dry with a kitchen towel.
- Place the clean basil leaves in a blender. Add the grated Parmigiano cheese, grated Pecorino cheese, pine nuts, and 7-8 tablespoons of extra virgin olive oil. Blend until smooth.
- If desired, add more olive oil and blend again to reach the desired consistency.
- Cooking the Gnocchi:
- Bring a large pot of salted water to a boil.
- Add the Sardinian gnocchi and cook according to package directions until al dente.
- Drain the water.
- Combining the Gnocchi and Pesto:
- If the pesto is too thick, dilute it with some of the gnocchi cooking water until it reaches a sauce-like consistency.
- Place the cooked gnocchi in a large bowl and pour the pesto sauce over it. Toss well to coat.
Notes
- For a richer pesto, lightly toast the pine nuts in a dry pan before blending.
- If Sardinian gnocchi are unavailable, use another small, potato-based gnocchi.
- Serve immediately for the best texture; the gnocchi can become gummy if left to sit.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 500
- Sugar: 5
- Sodium: 300
- Fat: 30
- Saturated Fat: 5
- Unsaturated Fat: 20
- Carbohydrates: 60
- Fiber: 5
- Protein: 15
- Cholesterol: 20