Gnocchi al pesto di zucchine
Today, our culinary journey takes us into the world of delicious gnocchi with zucchini pesto. This combination of light and airy potato dumplings and the fresh taste of zucchini combines refined elegance with Mediterranean lightness.
Amount
servings
Ingredients list
- 1 kg gnocchi
- 200 g zucchini
- 20 g basil
- 50 g pine nuts
- 50 g pecorino cheese grated
- 50 g parmesan cheese grated
- 150 ml olive oil extra virgin
Directions
- First wash the zucchinis and remove both ends. Grate into coarse strips using a kitchen grater. Place in a large sieve and carefully squeeze out the excess liquid.200 g zucchini
- Then place the zucchini strips in the blender jug. Grate the Parmigiano and pecorino and add to the blender jug along with the pine nuts and basil.50 g pine nuts, 50 g pecorino cheese, 50 g parmesan cheese, 20 g basil
- Add a little olive oil and blend carefully at low speed with a hand blender. Gradually add the rest of the olive oil until the pesto has a nice creamy consistency.150 ml olive oil extra virgin
- Bring a large pan with plenty of salted water to the boil. As soon as the water has reached boiling point, add the gnocchi.1 kg gnocchi
- Pour the pesto into a large bowl. As soon as the gnocchi rise to the surface, skim them off with a slotted spoon, add them directly to the pesto in the bowl and mix thoroughly,
- Finally, serve, sprinkle with freshly grated Parmesan and serve immediately!Buon appetito!
Calories: 899kcal (45%)Carbohydrates: 93g (31%)Protein: 21g (42%)Fat: 52g (80%)Saturated fatty acids: 11g (55%)Polyunsaturated fatty acids: 8gMonounsaturated fatty acids: 29gCholesterol: 22mg (7%)
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