gnocchi di pistacchio e zucchine

Gnocchi are already a tasty dish in the classic version: let alone if we use our delicious Pistachio Verde di Bronte DOP in their dough! Today we offer you a simple and tasty recipe that you can vary as you wish.

Preparation: 90 minutes
Cooking: 10 minutes
Difficulty: medium

– 600 g of potatoes
– 200 g of flour
– 200 of courgettes
– 100 g of chopped pistachios
– 100 g of grated cheese
– 50 grams of ricotta (or spreadable cheese)
– 30 g of pine nuts
– 120 g of olive oil
– 4 basil leaves
– Salt to taste.
– fresh peas (optional)

To prepare the gnocchi, boil the potatoes in plenty of salted water for about 40 minutes. Once cooked, peel the potatoes and mash them. Place this puree in a bowl and pour flour, salt and 50 grams of grated cheese into it. Mix everything and add the chopped pistachios. With the mixture thus obtained, shape your gnocchi by forming balls and mashing them with a fork.
Now make the zucchini pesto. First, wash the courgettes, cut off the ends and slice them into slices, after which fruit them along with the pine nuts and basil. Add the ricotta, the
remaining grated cheese and oil. Blend everything to obtain a homogeneous mixture.
At this point, all you have to do is cook the gnocchi, boiling them in a saucepan of abundant salted water and draining them as soon as they rise to the surface. Add the zucchini pesto and mix well. If you and your diners like them, add fresh peas for garnish.