Potato gnocchi with raw aglione pesto is one of those dishes I make when I want to quickly bring something flavorful to the table. Aglione, with its sweeter and more delicate flavor compared to common garlic, becomes the star of a creamy and irresistible pesto, perfect for enveloping the softness of the gnocchi.
A simple and genuine dish that smells like home and always wins everyone over. I can’t wait to hear if you’ll try it too.
Anna-lappetitovienmangiando
If you like gnocchi, don’t miss the upcoming recipes:
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1.76 lbs potato gnocchi
- 5.3 oz aglione
- 1 oz pine nuts
- 3.5 oz Parmesan cheese
- 3.5 tbsp extra virgin olive oil
- to taste salt
- to taste chopped parsley
- 1.4 tbsp extra virgin olive oil
Tools
- 1 Chopper
- 1 Non-stick Pan nonstick
- 1 Saucepan
Preparation
Peel the necessary aglione, chop it into pieces, and place it in a chopper.
Add the pine nuts, grated Parmesan cheese, 50 grams of extra virgin olive oil, and blend until you obtain a cream, not necessarily very fine (choose according to your taste).
Put the blend in a nonstick pan, add the remaining olive oil, adjust with salt, and sprinkle with chopped parsley. Boil water in a saucepan and cook the gnocchi.
Transfer them to the pan and mix well with the cream. Sauté for just a few seconds, just enough not to lose the heat of the gnocchi. If necessary, add a bit of cooking water if the sauce is too thick.
Serve our Potato Gnocchi with Raw Aglione Pesto immediately.
Storage, tips, and variations
The raw aglione pesto can be stored in the refrigerator, covered with a thin layer of oil, for 2-3 days.
You can also freeze it in ice cube trays and defrost as needed.
The already seasoned gnocchi, however, should be eaten immediately to maintain their texture, but they can be stored in the fridge for a day. Remember to place them in an airtight container, preferably glass or ceramic.
You can replace pine nuts with walnuts and almonds for a more rustic flavor.
For a fresher touch, add a few basil leaves to the pesto.
For an even more delicate taste, mix a spoonful of fresh ricotta into the sauce.
FAQ (Questions and Answers)
Is raw aglione pesto digestible?
Yes, aglione has a much more delicate taste than classic garlic and is lighter to digest.
Is it also good with dried pasta?
Yes, raw aglione pesto is perfect with spaghetti, penne, or trofie.
Can I prepare it in advance?
Yes, it remains excellent if stored in the fridge for 2-3 days in a jar covered with oil.
Can I freeze the pesto?
Absolutely, just portion it into cubes and store it in the freezer.
