Gnocchi with a creamy Pesto al Tartufo and peas
Preparation time
2 min
Cooking time
7 min
Dietary preference
Vegetarian
Difficulty
Easy
Region
Liguria
Servings
4
In this recipe
Preparation
- Put a good dash of Bertolli extra virgin olive oil in a frying pan.
- Fry the gnocchi for about 5 minutes, until nicely browned all around. Scoop out of the pan.
- Press the garlic and fry briefly in the pan. If necessary, add another dash of olive oil.
- Now add the pesto and fry briefly together with the garlic and deglaze with the cream.
- Grate 2 tbsp of Parmesan cheese into this and stir well to combine.
- Season to taste with salt and pepper.
- Divide the gnocchi among four plates, divide the sauce and grate some more Parmesan cheese over this. Buon apetito!
Ingredients
- 4 tbs Bertolli pesto al tartufo
- Bertolli extra virgin olive oil
- 500 gr gnocchi
- 2 small cloves of garlic (or Bertolli Aglio – marinated garlic)
- 250 ml cream
- 2 tbs grated Parmesan cheese
- 300 gr peas
- Salt & pepper
- Extra Parmesan cheese for garnish
View the nutritional value
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