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Tiny gnocchi with Pesto
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Tiny gnocchi with Pesto

Tiny gnocchi with Pesto

per 4
for  4

Ingredients for 4 people:


  • 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.

Chef Tina Cosenza del Ristorante Teresa.


See also

Recipe prepared with

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