Potato gnocchi with basil pesto, mushrooms, and Parmigiano Reggiano Vacche Rosse

Name: Potato gnocchi with basil pesto, mushrooms, and Parmigiano Reggiano Vacche Rosse
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4
Cuisine: Italia
Ingredients: 600 g Fresh potato gnocchi; 250 g Champignon or porcini mushrooms; 80 g Parmigiano Reggiano Vacche Rosse; 80 g Fresh basil pesto; 25 mL Extra virgin olive oil; 5 g Garlic; 6 units Fresh basil; 8 g Fine salt; to taste Black pepper; 10 g Chopped hazelnuts

@vandelli-formaggi

Category: First courses

An enveloping and fragrant first course, where soft potato gnocchi meet fresh basil pesto, golden sautéed mushrooms, and the noble aroma of Parmigiano Reggiano Vacche Rosse. A recipe that captivates with its authentic flavors and richness of contrasts, ideal for a special lunch or a dinner with friends.

Difficulty: Easy

Cooking time: 12 minCooking: 12 min

Preparation time: 20 minPreparation: 20 min

Country: Italia

vandelli-formaggi@vandelli-formaggi

Ingredients

No. Servings

Fresh potato gnocchi600g
Champignon or porcini mushrooms250g
Parmigiano reggiano vacche rosse80g
Fresh basil pesto80g
Extra virgin olive oil25mL
Garlic5g
Fresh basil6units
Fine salt8g
Black pepperto taste
Chopped hazelnuts10g

Purchasable products

Parmigiano Reggiano Vacche Rosse 24 Months (approx. 1 KG)

1 product

€ 29.50

Preparation Ingredients General Information Analysis Macronutrients

Preparation

STEP 1 OF 4
Clean the mushrooms and slice them. In a large pan, sauté the crushed garlic in the oil, add the mushrooms and brown them for 8 minutes until golden. Season with salt and pepper, remove the garlic.
STEP 2 OF 4
Bring plenty of salted water to a boil, cook the gnocchi until they float to the surface (2-3 minutes), drain them gently.
STEP 3 OF 4
Combine the gnocchi with the mushrooms, sauté together for 1 minute, then add the basil pesto and half of the Parmigiano Vacche Rosse.
STEP 4 OF 4
Mix well to blend the flavors, then serve immediately with the remaining Parmigiano, a few fresh basil leaves, and (if you like) a sprinkle of chopped hazelnuts.

General Information

Storage notes

Consume immediately to appreciate texture and aroma. In the refrigerator for up to 1 day, reheat with a little butter or water. Do not freeze.

Origin

Italia, Emilia Romagna

Analysis

Attention

The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Energy (kcal)	89.08
Carbohydrates (g)	8.76
of which Sugars (g)	2.37
Fat (g)	3.66
of which Saturates (g)	1.17
Protein (g)	4.35
Fiber (g)	3.12
Sale (g)	0.22

Proteins
4.35g·22%
Carbohydrates
8.76g·44%
Fats
3.66g·18%
Fibers
3.12g·16%