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Dice the roma tomatoes and sauté in a dash of olive oil. Cut the miss perfect tomatoes into 2 and sauté with them. Season with the chopped garlic and dry herbs. Stir well and deglaze with the canned tomatoes. Let the sauce simmer on low heat.
Meanwhile, make the pesto. To do this, simply mix all the ingredients in a mincer.
Cook the gnocchi until tender. This goes quickly so be sure to stay near the fire. When they rise to the top, they are done. Also be sure to save a little of the cooking liquid.
Blend the tomato sauce with the mascarpone until smooth. Mix the sauce under the gnocchi and add a dash of cooking liquid. Divide the gnocchi among the plates and top with the pistachio pesto.
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Ingredients
for
4
persons
person
800g of gnocchi
6 roma tomatoes
200g miss perfect tomatoes
1 can of tomatoes
2 cloves of garlic
4 tbsp mascarpone
1tl dried oregano
1/2tl paprika
1/2tl chili flakes
salt and pepper
the pistachio pesto
50g pistachios
1 clove of garlic
40g parmesan cheese
20g basil
handful of arugula
dash of olive oil
juice of 1/2 lemon
salt and pepper
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Dice the roma tomatoes and sauté in a dash of olive oil. Cut the miss perfect tomatoes into 2 and sauté with them. Season with the chopped garlic and dry herbs. Stir well and deglaze with the canned tomatoes. Let the sauce simmer on low heat.
Meanwhile, make the pesto. To do this, simply mix all the ingredients in a mincer.
Cook the gnocchi until tender. This goes quickly so be sure to stay near the fire. When they rise to the top, they are done. Also be sure to save a little of the cooking liquid.
Blend the tomato sauce with the mascarpone until smooth. Mix the sauce under the gnocchi and add a dash of cooking liquid. Divide the gnocchi among the plates and top with the pistachio pesto.
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Dice the roma tomatoes and sauté in a dash of olive oil. Cut the miss perfect tomatoes into 2 and sauté with them. Season with the chopped garlic and dry herbs. Stir well and deglaze with the canned tomatoes. Let the sauce simmer on low heat.
Meanwhile, make the pesto. To do this, simply mix all the ingredients in a mincer.
Cook the gnocchi until tender. This goes quickly so be sure to stay near the fire. When they rise to the top, they are done. Also be sure to save a little of the cooking liquid.
Blend the tomato sauce with the mascarpone until smooth. Mix the sauce under the gnocchi and add a dash of cooking liquid. Divide the gnocchi among the plates and top with the pistachio pesto.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.