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Pesto coloured confettis

First course

tempoready in: 35 mins

difficulty:difficolta


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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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