Whole gnocchi with tomato and genovese pesto sauce

For the sauce

For the gnocci

  • salt
  • 1 egg
  • 800 g of potatoes
  • 100 g of wheat flour


Cooking instructions:
knead the gnocchi with boiled potatoes, flour and egg until you get a very soft dough. Sautée in extra virgin olive oil the courgettes cut into small pieces. Add the fresh tomatoes and cook until ready, then turn it off and add some spoons of pesto. Cook the gnocchi and sautée them in the pan where you prepared the sauce; add grated cheese. Place the gnocchi in a casserole and bake in the oven at 170 degree for about 20 minutes.

Author: Natalia
Blog: Fusilli al tegamino

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