Gnocchi al Pesto ( 2 portions )
Gnocchi are a variety of pasta, consisting of various thick,small and soft dough dumplings, that may be made from semolina, potato, wheat flour, eggs, breadcrumbs or similar ingredients.
They are commonly cooked on their own salted boiling water and then dressed with various sauces.
The word gnocchi may be derived from Italian word “nocchio”, meaning a knot of wood. It has been a traditional type of Italian pasta sine Roman times.
is a sauce originating in Genova ,Liguria.It traditionally consists of crushed garlic pine nuts,coarse salt,basil leaves and parmigiano reggiano and pecorino, evo oil.
During the middle ages a similar sauce to the modern pesto was the “agliata”, which is basically a mash of garlic and walnuts.
The introduction of basil occured in more recent times, mid 19th
Pesto is traditionally prepared in a marble mortar with a wooden pestle ,is used on pasta like lasagne,trofie or trenette.
In 1944, the New York times mentioned an imported canned pesto pasta.
All products are made with fresh and organic raw materials without additives. Keep your pasta in the fridge and consume it within two days, otherwise freeze it to extend the period of storage for another 30 days. By using only the best ingredients, and with the chef’s experience, we’re able to create a one of a kind meal, the result is a velvety sauce over a silky pasta.
– Gnocchi 18 oz (2 portions)
Baked potatoes, egg, wheat flour
– Pesto Sauce 9 oz (2 portions)
Organic Basil, garlic, parmigiano reggiano, pecorino sardo, E.V.O. oil and Pine nuts