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GNOCCHETTI
salad with rocket pesto and cherry tomatoes
Ingredients:
250g Gnocchetti, 500g cherry tomatoes,
1 bunch rocket, 3 spoons Parmigiano
Reggiano cheese, 70g pine nuts, 1 garlic
clove, 3 spoons extra virgin olive oil,
mature ricotta cheese, salt and pepper.
Preparation: Boil Gnocchetti
into abundant salted water. Drain them
"al dente" and let them cold. Prepare
the rocket pesto, blending shortly garlic,
pine nuts, rocket, Parmigiano Reggiano
cheese in the oil; then add to it salt
and pepper. Meanwhile cut tomatoes in
cloves and let the flavour with salt
and oil. As soon as Gnocchetti are cold
add to them rocket pesto, tomatoes and
grate mature ricotta cheese over the
whole. Serve with some rocket leaves. |
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