Gnocchi with homemade pesto and burrata
I have an unforgettable memory of a small Niçois restaurant on the Cours Saleya flower market, where I enjoyed gnocchi cooked simply with a Provençal condiment. A real treat!
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Ingredients
Portions:
4
200 g
gnocchi
100 g
burrata
For the homemade pesto:
30 g
fresh basil
10 g
flat-leaf parsley
30 g
Parmigiano Reggiano, grated
2 tbsp
Casa olive oil
salt
ground white pepper
For the garnish:
50 g
cherry tomatoes, halved
30 g
Taggiasca olives
1 piece
red onion, finely sliced
1 tsp
Casa olive oil, for drizzling
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Bring a pot of salted water to a boil. Add 200 g of gnocchi and cook until they float to the surface, about 2-3 minutes. Drain and set aside.
- In a food processor, combine 30 g of fresh basil, 10 g of flat-leaf parsley, 30 g of grated Parmigiano Reggiano, and 2 tbsp of Casa olive oil. Blend until smooth. Season with salt and ground white pepper to taste.
- In a pan over medium heat, add the drained gnocchi and the homemade pesto. Toss gently to coat the gnocchi evenly.
- Transfer the gnocchi to a serving plate. Top with 100 g of burrata, spreading it slightly over the gnocchi.
- Garnish with 50 g of halved cherry tomatoes, 30 g of Taggiasca olives, and 1 piece of finely sliced red onion. Drizzle with 1 tsp of Casa olive oil before serving.
For a vibrant and fresh pesto, use the freshest basil and parsley possible.
Ensure the gnocchi is cooked just until it floats to avoid overcooking.