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

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In this recipe

Preparation

    1. Put a good dash of Bertolli extra virgin olive oil in a frying pan.
    2. Fry the gnocchi for about 5 minutes, until nicely browned all around. Scoop out of the pan.
    3. Press the garlic and fry briefly in the pan. If necessary, add another dash of olive oil.
    4. Now add the pesto and fry briefly together with the garlic and deglaze with the cream.
    5. Grate 2 tbsp of Parmesan cheese into this and stir well to combine.
    6. Season to taste with salt and pepper.
    7. 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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Carbohydrates
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Salt

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