A festive and flavorful first course: ready-made potato gnocchetti wrapped in an artisanal red pesto made with sun-dried tomatoes, 60-month Parmigiano, pine nuts, and fresh basil, with pomegranate seeds for freshness and color. The aged Parmigiano completes the dish with unforgettable character and aroma.
Prepare the artisanal red pesto: Place the sun-dried tomatoes, pine nuts, grated Parmigiano, basil leaves, and (if desired) garlic in a blender.
Blend in pulses, gradually adding the extra virgin olive oil until you obtain a rustic yet smooth cream.
Adjust with black pepper (and salt only if needed: sun-dried tomatoes are often already salty).
Cook the gnocchetti: Bring plenty of salted water to a boil.
Add the gnocchetti and cook until they float to the surface (about 2-3 minutes). Drain quickly, reserving half a glass of cooking water.
Transfer the drained gnocchetti to a large pan.
Add the prepared red pesto, half of the 60-month Parmigiano, and a ladle of hot cooking water.
Toss and stir for a few minutes over low heat, allowing a thick and enveloping cream to form.
Arrange the gnocchetti on plates, sprinkle with pomegranate seeds, fresh chopped parsley, and generous shavings of 60-month Parmigiano.
Finish with a drizzle of raw extra virgin olive oil and a grind of black pepper.
In the refrigerator for up to 1 day in an airtight container, adding a drizzle of oil.
It is recommended to toss again in the pan with a little water before serving.
Italia, Emilia Romagna
| Energy (kcal) | 132.57 |
| Carbohydrates (g) | 10.9 |
| of which Sugars (g) | 4.72 |
| Fat (g) | 6.8 |
| of which Saturates (g) | 1.99 |
| Protein (g) | 5.8 |
| Fiber (g) | 3.67 |
| Sale (g) | 0.04 |
