Gnocchi with clam sauce enjoyed Sergio's. When, with the family, we want to eat fish, without breaking the bank but eating good things, we go to Osteria da Sergio (in the Lapide area of Sestri Levante). This is the dish that my sister almost always chooses: the gnocchi, however, are seasoned with clam sauce. Very good!
Have you ever been to this tavern? Add your own comment or go to the bottom of the site to read what other visitors have written.
It doesn't have a website, I'll leave you with the reviews of TripAdvisor.
The gnocchi with clam sauce enjoyed by Sergio – Les gnocchis à la sauce aux palourdes appréciés par Sergio – Los ñoquis con salsa de almejas que disfruta Sergio – O gnocchi com molho de amêijoas apreciado por Sergio – Die Gnocchi mit Muschelsauce, die Sergio genossen hat – Món gnocchi sốt ngao được Sergio thưởng thức
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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Do you like pesto gnocchi? Add your own comment or go to the bottom of the site to read what other visitors have written.
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. Continue and learn more on Wikipedia
Genoese-style fresh basil pesto – Pesto de basilic frais façon génoise – Pesto de albahaca fresca al estilo genovés – pesto de manjericão fresco ao estilo genovês – Pesto mit frischem Basilikum nach genuesischer Art – Húng quế tươi kiểu ngỗng – 热那亚式新鲜罗勒香蒜沙司 – ジェノバ風フレッシュバジルペスト
A nice plate of gnocchi with Genoese pesto. What more can I say? Those who know what's in the photo don't need any further explanations. This is my favorite dish at home, I think ever. Homemade Genoese pesto (made by my mother) and fresh potato gnocchi (practically fresh because they come from the pasta factory). This shot has everything of this typical Genoese dish: taste, color and tradition!
Do you want to have fresh Basilico Genovese Dop directly to your home throughout Italy? Check out this offer for you.
Do you like pesto gnocchi? Add your own comment or go to the bottom of the site to read what other visitors have written.
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. Continue and learn more on Wikipedia
Genoese-style fresh basil pesto – Pesto de basilic frais façon génoise – Pesto de albahaca fresca al estilo genovés – pesto de manjericão fresco ao estilo genovês – Pesto mit frischem Basilikum nach genuesischer Art – Húng quế tươi kiểu ngỗng – 热那亚式新鲜罗勒香蒜沙司 – ジェノバ風フレッシュバジルペスト
Fish gnocchi with clam sauce. One of the specialties of the restaurant where I often go to eat fish with the family. A nice plate of gnocchi, whose dough is also made with fish, cooked in clam sauce.
Have you ever tasted this dish? Add your own comment or go to the bottom of the site to read what other visitors have written.
The dish is one of the many that I tasted, a few weeks ago, in the restaurant Raieü in Cavi Borgo (Lavagna).
Gnocchi are a very popular food preparation in many countries around the world and they differ significantly from one type to another in both shape and ingredients. To simplify, we can define them as small pieces of dough, usually round in shape, which are boiled in water or broth and then seasoned with various sauces. Continue on Wikipedia
Fish gnocchi with clam sauce – Gnocchis de poisson à la sauce aux palourdes – Ñoquis de pescado con salsa de almejas – Gnocchi de peixe com molho de marisco – Fischgnocchi mit Muschelsauce – Gnocchi cá với nước sốt nghêu
Fresh potato gnocchi topped with Genoese pesto. Making fresh potato gnocchi is not very difficult, but usually, even we Genoese, buy them already made at the pasta factory. This time, however, we had some excellent fresh potatoes at home and my dad rightly decided to prepare everything himself. Gnocchi and Genoese pesto.
Result? Judge yu by the photos and leave a comment comment or go to the bottom of the site to read what other visitors have written.
Since it is one of my favorite dishes, you will find many other related posts. In one of these, my dad has already talked about pesto and so, even though I have already asked him, I don't know if he will write you the recipe to prepare them.
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. Continue and learn more on Wikipedia
Genoese-style fresh basil pesto – Pesto de basilic frais façon génoise – Pesto de albahaca fresca al estilo genovés – pesto de manjericão fresco ao estilo genovês – Pesto mit frischem Basilikum nach genuesischer Art – Húng quế tươi kiểu ngỗng – 热那亚式新鲜罗勒香蒜沙司 – ジェノバ風フレッシュバジルペスト
A plate of gnocchi with Genoese pesto. In addition to focaccia all’olio, one of my favorite subjects to photograph is Genoese pesto, especially if it’s the one my mother makes at home. Gnocchi, on the other hand, are bought. We still find them practically fresh prepared in one of the many “fresh pasta” shops abundant in Liguria. Although every now and then the good Loris prepares them fresh for us. I also really liked the photo, don’t you think it’s very beautiful too?
Do you want to have fresh Basilico Genovese Dop directly to your home throughout Italy? Check out this offer for you.
Do you like pesto gnocchi? Add your own comment or go to the bottom of the site to read what other visitors have written.
The most popular ones in Italy today are prepared with potatoes, also very popular are those prepared with a simple dough of water and flour. Those prepared with semolina are nicknamed alla romana; others still use corn flour; in addition, various other ingredients are used based on local/regional tradition. Continue and learn more on Wikipedia
The gnocchi with pesto alla genovese – Les gnocchis au pesto alla genovese – Los ñoquis con pesto alla genovese – O nhoque com pesto alla genovese – Die Gnocchi mit Pesto alla Genovese – Gnocchi với pesto alla genovese – 热那亚香蒜酱汤团 – pestoallagenoveseのgnocchi
Fish gnocchi with clams. Excellent fish and potato gnocchi seasoned with an equally excellent clam sauce.
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Served and eaten at the excellent trattoria Raieu in Cavi di Lavagna.
Fish gnocchi with clams – Gnocchis de poisson aux palourdes – Ñoquis de pescado con almejas – Gnocchi de peixe com amêijoas – Fischgnocchi mit Muscheln – Gnocchi cá với nghêu
Homemade potato gnocchi. Nothing better with pesto than homemade potato gnocchi. It is not difficult to prepare (maybe Loris can write it for you) but the result is truly the best.
Have you ever tasted them? Add a comment or go to the bottom of the site to read what other visitors have written.
Gnocchi are a very popular culinary preparation in many countries around the world and have notable differences from one type to another both in shape and ingredients. To simplify, they can be defined as small pieces of dough, usually round in shape, which are boiled in water or broth and then seasoned with various sauces. In Liguria, gnocchi with pesto are often offered in restaurants and trattorias like trofie. Continue and learn more on Wikipedia
Homemade potato gnocchi – Gnocchis de pommes de terre maison – Ñoquis de patata caseros – Gnocchi de batata caseiro – Hausgemachte Kartoffelgnocchi – Gnocchi khoai tây tự làm
