A festive first course rich in flavor: ready-made potato gnocchetti, wrapped in an artisan red pesto made with sun-dried tomatoes, 60-month aged Parmigiano, pine nuts, and fresh basil, with pomegranate seeds for freshness and color. The aged Parmigiano completes the dish with character and unforgettable fragrance.
Prepare the artisan red pesto: Put the sun-dried tomatoes, pine nuts, grated Parmigiano, basil leaves, and (if desired) garlic in the mixer.
Pulse blend, adding the extra virgin olive oil in a thin stream until you get a rustic but smooth cream.
Adjust with black pepper (and salt only if needed: sun-dried tomatoes are often already salty).
Cook the gnocchetti: Bring a large pot of salted water to a boil.
Add the gnocchetti and cook until they float (about 2-3 minutes). Quickly drain, reserving half a glass of cooking water.
Transfer the drained gnocchetti to a large pan.
Add the prepared red pesto, half of the 60-month aged Parmigiano, and a ladle of hot cooking water.
Sauté and toss for a few minutes over low heat, making sure a thick and enveloping cream forms.
Plate the gnocchetti, sprinkle with pomegranate seeds, chopped fresh parsley, and plenty of 60-month aged Parmigiano shavings.
Finish with a drizzle of raw extra virgin olive oil and a grind of black pepper.
In the refrigerator for a maximum of 1 day in an airtight container, adding a drizzle of oil.
It is advisable to toss again in the pan with a little water before serving.
Italy, Emilia Romagna
| Energy (kcal) | 132.57 |
| Carbohydrates (g) | 10.9 |
| of which Sugars (g) | 4.72 |
| Fat (g) | 6.8 |
| of which Saturates (g) | 1.99 |
| Protein (g) | 5.8 |
| Fiber (g) | 3.67 |
| Sale (g) | 0.04 |
