Recipe Gnocchi With Zucchini Pesto

Ingredients:

For the gnocchi: 1 kg of potatoes, 1 egg, 300 g of flour 0.2 pinches of salt. For the pesto: 3 courgettes, 1/2 teaspoon of basil, extra virgin olive oil, 1 tablespoon of almonds 2 tablespoons of grated parmesan, 2 pinches of salt, 1 tablespoon of pine nuts.

Doses for: 5 persone realization time: 20 minutes

Recipe:

We start by washing and boiling the potatoes with all the peel, then we press and place them on the work surface and make a fountain. Add the flour a little at a time, 1 egg and a couple of pinches of salt. We begin to knead and then we cut strips of dough which we will then roll up with our hands and then cut to form the gnocchi. We press lightly on each of them to create a kind of basin in which the sauce will be deposited. Let's move on to the preparation of pesto: we remove the ends of the courgettes with a knife. With the potato peeler, then we go to remove the rest of the peel. Divide the zucchini into 3 parts and put it in the water where we will cook the gnocchi. Put the skins in a blender glass and add 1 tablespoon of pine nuts, 1 of un-roasted almonds and 1 teaspoon of basil or a small bundle of fresh one. Add the oil and begin to blend. Then add 2 tablespoons of Parmesan, a little salt and another little bit of oil, another quick shake and it should be ready. Remove the zucchini from the boiling water, add it and toss the dumplings waiting for them to slowly surface. During the cooking of the gnocchi we put a little pesto on the bottom of a bowl where later we will drain them and mix them together. Our first course is ready! Serve by decorating with a few pine nuts and enjoy!

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