Quick and easy, original and so tasty that they are irresistible. My gnocchi with pistachio pesto, burrata and guanciale will conquer you! ★ ???????????????????????????????????????????????????? ???????????????????????????????????? ► https://www.soniaperonaci.it/youtube ________________________________________________ ???????????????????????? ???????? ???????????? ???????????????????????? ????????????????????: Savory cheesecake without oven, quick and easy appetizer ► • Savory cheesecake without oven, recipe... ★ ???????????????????????????????????? ► / soniaperonaci ★ ???????????????????????????????? ► / soniaperonacilive ★ ???????????????? ► https://www.soniaperonaci.it/ GNOCCHI WITH PISTACHIO PESTO, BACON AND BURRATA - My simple recipe. ????️Print the recipe ► https://www.soniaperonaci.it/gnocchet... ????????????GNOCCHETTI WITH PISTACHIOS, BACON AND BURRATA ???????????? Ingredients potato gnocchi 1 kg bacon 150 g (without rind) Andria PGI burrata from Caseificio Montrone 240 g For the pistachio pesto pistachios 100 g basil 10 g grated Parmigiano Reggiano 25 g grated Pecorino Romano 25 g garlic ¼ clove extra virgin olive oil 50 g water 70 g salt to taste _______________________________________ ★ IF YOU LIKE MY VIDEOS, SUBSCRIBE TO MY CHANNEL ► / soniaperonacitv ► *ALL MY RECIPES ON*: https://www.soniaperonaci.it/ _______________________________________ ????????????PROCEDURE ???????????? Put the pistachios, extra virgin olive oil, grated cheeses, garlic in the bowl of a cutter (or blender) and blend for a few seconds; add the water to make the pesto creamier and more fluid. At this point, also add the basil and blend again. If you want to obtain a finer pesto, blend longer; while, if you want a more rustic pesto, blend for less time so that the consistency is more grainy. Taste the pesto and adjust the salt if necessary. Take the burrata di Andria PGI, remove the string that holds it tight and cut it into slices, first in one direction and then in the other. Remove the rind from the guanciale and cut it into ½ cm thick slices, then cut the slices into sticks. Place the guanciale in a pan and brown it over low heat for about ten minutes, until the fat partially melts and it turns golden brown. Turn off the heat, move the guanciale towards the handle of the pan and insert a small spacer under the pan to tilt it so that the fat ends up on the opposite side. When the guanciale is degreased, transfer it to a small plate and set aside. Place the pesto in a large pan with the heat off. Boil the gnocchi, and while you wait for them to float, add a little cooking water to make the pesto creamier; drain the gnocchi and pour them directly into the pan with the sauce. Mix well, add the guanciale, mix one last time and plate. Add a few teaspoons of burrata here and there to each plate, garnish with fresh basil and serve immediately. Your gnocchi with pistachio pesto, burrata and guanciale are ready to enjoy! _______________________________________ ►*ABOUT SONIA*: Sonia Peronaci, founder in 2006 of Giallozafferano, the first “real food blogger in Italy”, today follows her two projects: ● https://www.soniaperonaci.it the website where she continues to publish the photos and video recipes that made her famous and earned her the nickname “mother of food bloggers”. ● The *Sonia Factory*, the space, part editorial office, part cooking school and part event space, where you can see her at work, perhaps during a showcooking: / soniafactorymilano _______________________________________ © *Foodiesfaction SRL * For requests and information: [email protected] For info on Sonia Factory: [email protected] www.soniaperonaci.it