A comforting 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 wins over with its authentic flavors and rich contrasts, ideal for a special lunch or a dinner with friends.
Clean the mushrooms and slice them. In a large pan, sauté the crushed garlic in the oil, add the mushrooms and cook for 8 minutes until golden. Season with salt and pepper, then remove the garlic.
Bring plenty of salted water to a boil, cook the gnocchi until they float to the surface (2-3 minutes), then drain gently.
Add the gnocchi to the mushrooms, sauté together for 1 minute, then add the basil pesto and half of the Parmigiano Vacche Rosse.
Mix well to combine the flavors, then serve immediately with the remaining Parmigiano, some fresh basil leaves and (if you like) a sprinkle of chopped hazelnuts.
Consume immediately to appreciate texture and aroma. Refrigerate up to 1 day, reheat with a little butter or water. Do not freeze.
Italia, Emilia Romagna
| 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 |
