Buckwheat Gnocchi with Basil and Almond Pesto

Preparation

1. STEP 1 OF 8

   Prepare the gnocchi: Wash the potatoes and boil them with the skin in salted water for 25-30 minutes, until they are soft.

2. STEP 2 OF 8

   Drain them, peel them while still hot, and pass them through a potato ricer.

3. STEP 3 OF 8

   Let them cool slightly, then add the flours, the egg, and a pinch of salt. Knead until you get a soft but workable dough.

4. STEP 4 OF 8

   Form into logs, cut them into pieces, and lightly roll them over the tines of a fork or a gnocchi board.

5. STEP 5 OF 8

   Prepare the pesto: In a mixer, combine washed and dried basil, almonds, Parmigiano, garlic, salt, and half the oil. Blend in short pulses to avoid overheating the basil, adding the rest of the oil in a thin stream until you get a creamy sauce.

6. STEP 6 OF 8

   Bring plenty of salted water to a boil. Add the gnocchi and drain them as soon as they float to the surface (2-3 minutes).

7. STEP 7 OF 8

   Place the gnocchi in a bowl, add the almond pesto, and mix gently.

8. STEP 8 OF 8

   Serve immediately with flakes of Parmigiano Reggiano from Frisona cow 24 months and some fresh basil leaves.

Suggestions

• If you want an alternative to pesto

General Information

Analysis

Macronutrients (100 gr)