Gnocchi with walnut and sun-dried tomato pesto


800 gr potato gnocchi
10 Sicilian style tomatoes
A handful of shelled walnuts
A sprig of rocket
8 basil leaves
3 tablespoons ricotta
Extra virgin olive oil Salt


Blend the tomatoes, ricotta, walnuts and basil in the food processor. Add a drizzle of oil until obtaining a cream and add salt to taste. Pour the mixture into a pan and cook the gnocchi in the meantime. Drain them when they boil up and place them in the cream, adding cooking water as required. Stir well to combine all the ingredients and serve with a few rocket leaves as decoration.






Ideal Products:


Sicilian Style Tomatoes Polli