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.
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.
Bring plenty of salted water to a boil, cook the gnocchi until they float to the surface (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 blend the flavors, then serve immediately with the remaining Parmigiano, a few 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.
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 |
