Ingredients for 4 persons:
- 300 gr/ 10.6 oz of potatoes
- 1 kg/ 35 oz of flour
- 500 gr/ 1 lb 2 oz of Genoese pesto
Knead flour with boiled potatoes and a tablespoon of Genoese pesto, boil gnocchi in abundant salty water. Add pesto and decorate with some basil leaves.
Created by chef Tina Cosenza of Ristorante Teresa for “Il Pesto di Pra’”.