A warm and aromatic first course, where soft potato gnocchi meet fresh basil pesto, golden sautéed mushrooms, and the noble aromaticity of Parmigiano Reggiano Vacche Rosse. A recipe that captivates with its authentic flavors and rich contrasts, ideal for a special lunch or a dinner among friends.
Clean the mushrooms and slice them. In a large pan, sauté the crushed garlic in oil, add the mushrooms and sauté for 8 minutes until golden. Season with salt and pepper, remove the garlic.
Bring a large pot of salted water to a boil, cook the gnocchi until they float (2-3 minutes), drain them gently.
Combine the gnocchi with the mushrooms, sauté together for 1 minute, then add the basil pesto and half of the Parmigiano Vacche Rosse.
Mix well to combine 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. In the refrigerator for up to 1 day, reheat with a little butter or water. Do not freeze.
Italy, 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 |
