Potato gnocchi with baby squid and pesto
Instructions
Blanched tomatoes, sbucciateli, give them the seeds and cut into cubes.
Cut the cuttlefish into strips.
Saute one chopped shallot in two tablespoons of oil.
Join the cuttlefish and all tomato cubes and cook for about 3 minutes.
Complete with a spoonful of chopped parsley; savoury pies.
Go to mixer Basil with walnuts, pine nuts, a clove of garlic, oil and salt.
Cook the gnocchi, drain when they are afloat and toss with the pesto as well prepared and with the cuttlefish.
Ingredients and dosing for 4 persons
- 1000 G = = potato dumplings
- 500 g of cuttlefish (no tentacles)
- 200 g of fresh tomatoes
- 10 g of pine nuts
- 4 walnut kernels
- 30 basil leaves
- 200 g of olive oil extra virgin
- 1 shallot
- 1 clove of garlic
- 1 tablespoon of parsley
- Salt