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Potato Gnocchi with Basil Pesto

Pasta A- A+

Preparation Time: MEDIUM
Serves: 4


  • 400g Potato gnocchi
  • 2dl Gallo Reserve Extra Virgen Olive Oil
  • 150g Basil
  • 75g Ground pine nuts
  • 50g Parmesan cheese
  • Vegetable stock
  • Salt and ground pepper to taste

Boil the gnocchi in the vegetable stock until it comes to the top of the broth (+- 3 min.).
Place all the pesto ingredients (basil, parmesan cheese, Gallo Reserve Olive Oil and ground pine nuts) in a blender and blend.
Season with salt and ground pepper.
Decorate with basil leaves.

Can be served hot or cold, as an appetizer or a side dish.

The Gallo products that the Chef suggests for this recipe can be substituted by other Gallo varities of your preference. Experiment and share your incredible combinations!

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