Gnocchi with basil pesto.
They are one of the most classic pasta dishes of Ligurian cuisine and I like them very much.
The gnocchi are made of potatoes and are bought (semi-fresh although it is not difficult to make them at home) while the pesto is strictly made at home. I specified basil in the title because on the net you can find many dishes seasoned with pesto which is anything but made with basil.
There are already several posts on the site with this sauce, although perhaps few, as beautiful, as gnocchi with basil pesto. Here, you can find the recipe written by Loris (my dad). The gnocchi, as I already wrote, were semi-fresh produced by Pastificio Novella of Sori. I am pleased to mention the pasta factory which is one of the excellences of our territory of Eastern Liguria.
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Photo taken with Canon EOS M100 and lens Canon EF-M 22.
The first example was, in Roman times, the Moretum, described by Virgil. The first recipe for pesto dates back to the nineteenth century, although it certainly owes its origins to older pounded sauces such as the agliata (a Ligurian version of the classic agliata), made with garlic and walnuts, popular in Liguria during the maritime republic of Genoa, and the French pistou.
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