Potato gnocchi on zucchini and arugula pesto, balsamic vinegar spheres and bacon sticks
A mouth watering and fresh recipe
- Potato gnocchi mamma emma: 400 gr
- Speck: 50 gr
- Zucchini: 30 gr
- Arugula: 10 gr
- Water: 100 ml
- Extra virgin olive oil: to taste
- Pecorino cheese: to taste
- Walnuts: 20 gr
- Balsamic vinegar: to taste
Prepare the pesto by blending the zucchini, arugula, walnuts, pecorino cheese, oil and a tablespoon of water. Cook the potato gnocchi mamma emma for about 3 minutes with 100 ml of water.
Finally, make a bed of pesto, decorate the edges with pearls of balsamic vinegar and pour gnocchi and bacon in the middle. A real treat for the eyes and palate.
Thanks to lericettedimarygio.