Cucina Antica - specialità italiane - condimenti per pasta

Gnocchi with tomato and pesto


P46
Ingredients:

Grated parmesan cheese

Potato gnocchi

Pomodorina

Pesto alla Genovese

Extra virgin olive oil

 

 


Preparation:

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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