Whole Wheat Gnocchi with Pesto, let’s try our pesto made just a week ago, for those who want the Genovese Pesto recipe, you can click directly here. Today for my whole wheat gnocchi with pesto, I chose whole wheat flour, an experiment, I would say a successful one! To dress the whole wheat gnocchi, I thought of my Genovese Pesto which I usually prepare at the end of summer and store in glass jars portioned for two in the freezer, very convenient and practical. Whole wheat gnocchi with pesto is a very simple and quick preparation like the classic ones, with the variant of whole wheat flour. Another way to dress the very good whole wheat gnocchi is with Treviso radicchio baked in the oven and stracchino cheese or with a fondue of fresh cheeses and parmesan. You can find more quick and practical recipes on the blog.giallozafferano.itvaipinacucina.
- Difficulty: Easy
- Cost: Very economical
- Preparation time: 30 Minutes
- Portions: 2 people
- Cooking methods: Boiling
- Cuisine: Italian
Ingredients
- 14.1 oz potatoes
- 3.5 oz Genovese pesto
- cherry tomatoes
- pine nuts
- 5.3 oz whole wheat flour
Tools
- Work surface
- Potato masher
Preparation
Boil the potatoes, peel them and mash them with the potato masher, place them on the work surface and let them cool slightly. Gradually incorporate the flour and knead the dough until it becomes smooth and homogeneous. At this point, roll out small ropes and cut them into squares.
As soon as the water boils, drop the gnocchi in, when they float to the surface, drain them and mix them with the pesto, raw cherry tomatoes, and pine nuts toasted previously in a non-stick pan.
Our dish is ready!!
