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.
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!