Potato Gnocchi and Pesto (x2 meals)
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So soft, so tasty, just like in the trattoria!
Although fresh potato gnocchi are a fairly common speciality in many gastronomic cultures, in Genoa they are transformed into something unique by being seasoned with Genovese pesto: every forkful is a confirmation that gnocchi and pesto are really made for each other. The savoury creaminess of Genovese pesto envelops the gnocchi and enhances the softness typical of the potato-based dough. A very quick recipe to prepare: the gnocchi cook in a short time and are then seasoned on the plate with raw pesto.
Ideal portions for two dishes.
The convenience of the two jars of pesto allows you to consume the two portions even in two different times. The gnocchi can also be frozen (as can the pesto).
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