And which pesto would you choose to dress these soft and tasty Water Gnocchi? I chose pesto, I was indecisive, but then I opted for basil pesto.
Below, I leave you links to the recipes of various types of pesto on the blog, so you can decide which one is your favorite:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 30 Minutes
- Portions: 5/6 people
- Cooking methods: Boiling, Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 18.6 oz water
- 4 cups all-purpose flour
- 2 pinches fine salt
- 1 tbsp olive oil
- 7 oz pesto (your choice of basil, cabbage leaf, wild garlic, green bean, zucchini)
- 2 tsp coarse salt (to add to the boiling water)
- as needed grated Parmesan cheese (to dress the gnocchi)
Steps
I’ll leave the link to the recipe here. For convenience, I’ll summarize the most important steps: put the water in a pot with salt and oil, as soon as it boils, turn off the heat and add the flour, pour onto a surface, knead quickly, make small logs and cut dough pieces.
Once the gnocchi are prepared, you can freeze them or cook them immediately. In a pot, put plenty of water, as soon as it boils, add two teaspoons of coarse salt and toss in the gnocchi. Once they float, they are ready. Drain them with a slotted spoon.
Place the gnocchi directly into the pan where you have heated the sauce. Mix well.
You can choose the pesto you prefer; you’ll find links to the recipes in the Introduction and Suggestions. I chose basil pesto, a classic, but these gnocchi are so good you might enjoy them plain!
Suggestions, Tips
And which pesto would you choose to dress these soft and tasty Water Gnocchi? Below, I leave you links to the recipes so you can decide which one is your favorite:
