Looking for culinary inspiration? Italian top chefs Ombretta Giovannini and Filippo Saporito from restaurant La Leggenda dei Frati shared one of their favourite recipes with us so you can recreate it and amaze your guests at home. In this exclusive recipe, you will learn how to conjure up delicious gnocchi with arugula pesto and toasted hazelnut. Let’s get to work!
Gnocchi with arugula pesto and toasted hazelnut
Category
Vegetarian
Gnocchi with arugula pesto and toasted hazelnut
Start by peeling the potatoes. Cut them into small pieces, and cook them for 20 minutes in the oven at maximum power.
In the meantime, prepare the pesto. Combine the oil, ice cubes, butter, arugula, toasted hazelnut, and a pinch of salt in the blender. Blend until smooth.
Next, remove the potatoes from the oven. Mash them with a potato masher, season with salt and add the egg and flour and knead quickly. Cut the potato dough into pieces, make small rolls and cook them immediately in boiling salted water. As soon as they come to the surface, drain them in a pan with extra virgin olive oil. Add the pesto and sauté quickly.
Serve and add chopped toasted hazelnuts on top.
| 600 g | Potatoes |
| 150 g | Flour (type 00) |
| 1 | Egg |
| 150 g | Arugula |
| 200 ml | Extra virgin olive oil |
| 30 g | Butter |
| 50 g | Toasted hazelnuts |
| Salt | |
| 2 | Ice cubes |
Buon Appetito!