Potato gnocchetti with artisanal red pesto, pomegranate, and 60-month Parmigiano Reggiano

Preparation

1. STEP 1 OF 10

   Prepare the artisanal red pesto: Place the sun-dried tomatoes, pine nuts, grated Parmigiano, basil leaves, and (if desired) garlic in a blender.

2. STEP 2 OF 10

   Blend in pulses, gradually adding the extra virgin olive oil until you obtain a rustic yet smooth cream.

3. STEP 3 OF 10

   Adjust with black pepper (and salt only if needed: sun-dried tomatoes are often already salty).

4. STEP 4 OF 10

   Cook the gnocchetti: Bring plenty of salted water to a boil.

5. STEP 5 OF 10

   Add the gnocchetti and cook until they float to the surface (about 2-3 minutes). Drain quickly, reserving half a glass of cooking water.

6. STEP 6 OF 10

   Transfer the drained gnocchetti to a large pan.

7. STEP 7 OF 10

   Add the prepared red pesto, half of the 60-month Parmigiano, and a ladle of hot cooking water.

8. STEP 8 OF 10

   Toss and mix for a few minutes over low heat, so that a thick and enveloping cream forms.

9. STEP 9 OF 10

   Arrange the gnocchetti on plates, sprinkle with pomegranate seeds, fresh chopped parsley, and generous shavings of 60-month Parmigiano.

10. STEP 10 OF 10

    Finish with a drizzle of raw extra virgin olive oil and a grind of black pepper.

General Information

Analysis

Macronutrients (100 gr)