We decided to make gnocchi and pesto for dinner yesterday. It’s been a long time since I made gnocchi, it really is like eating clouds.
Gnocchi recipe from Pasta Every Day by Meryl Feinstein.
The pesto was made in a mortar and pestle- the texture is much better and as a sauce it emulsifies so much more easily than when made in a blender or food processor.
We added a little bit of sausage for a textural element.
Substituted blanched almonds for the pine nuts because who has pine nut money these days?
by sour-salty-umami
2 Comments
Bravissimo!
Beautiful!