The travels and treats of Two Hungey Men

Passport & Plate - Gnocchi and Pesto

Italy | Tuesday, March 3, 2015 | 3 photos

Ingredients
Gnocchi
20g Basil Leaves,
20g Rocket leaves,
30g chopped Parmesan,
60g toasted pine Nuts,
1 garlic clove roughly chopped

 

How to prepare this recipe
Fry the gnocchi off in olive oil until it has coloured on the outside but it is still fluffy on the inside
Add 20g Basil Leaves, 20g Rocket leaves, 30g chopped Parmesan, 60g toasted pine Nuts, 1 garlic clove roughly chopped to a blender adding olive oil slowly until you have your desired consistency.
Toss the gnocchi on the pesto and served with a chilled prosecco

 

The story behind this recipe
I first had this dish in 2014 on a trip to Sorento. We were staying in a hotel that straddles the two coasts between Sorrento and Amalfi. On one of our many explorations during our stay we found a very small taverna that only had about three dishes on the menu, this being one of them.
This was the first time I had experienced fried gnocchi rather than my mushy home disasters. This was also the first time I had sampled fresh pesto, and after getting a very simple recipe I will never buy anything in a jar again
Every time I make this dish I am transported back so a sunny afternoon in Italy - perfecto