9,868 views
https://www.raiplay.it/programmi/esem... - Today Ivano wants to take us back to diving into 100% Ligurian tradition. When we talk about pesto we think of trofie or trenette but in reality potato gnocchi also lend themselves well to being combined with this sauce. Specifically, the gnocchi makes the consumption of pesto very tasty because, since potatoes are rich in starch, they absorb the sauce well and since the gnocchi are soft they make the dish even more enveloping and creamy. For this occasion Ivano makes fresh gnocchi by hand which then cook very quickly and are then mixed in a baking dish with the pesto freshly made with a mortar. This step must be done strictly away from the stove because the pesto and pasta must be combined raw. Faithful to tradition, Ivano also adds potatoes and green beans. For the gnocchi: 1 kg of boiled potatoes 300 g of flour 0 1 egg yolk salt For the seasoning: 2 bunches of basil 20 g of pine nuts 1 clove of garlic 200 g of grated cheese 50 g of pecorino cheese 100 g of extra virgin olive oil coarse salt 2 potatoes 300 g of green beans