Cucina Antica - specialità italiane - condimenti per pasta

Gnocchi with tomato and pesto


Grated parmesan cheese

Potato gnocchi


Pesto alla Genovese

Extra virgin olive oil




Cook the potato gnocchi in lots of boiling salted water.

Heat the Pomodorina in a frying pan with a touch of extra virgin olive oil and a spoonful of Pesto alla Genovese.

Sauté the previously cooked gnocchi with the Pomodorina and pesto, and sprinkle with parmesan cheese.

Serve by decorating with a fresh basil leaf and a touch of extra virgin olive oil.



Difficulty: Easy

Preparation time:

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