Potato gnocchi with pesto and fresh anchovies
Delicious gnocchi with basil and anchovy scent
- mamma emma classic gnocchi: 400 gr
- Basil leaves: 40
- Garlic clove: 1
- Pine nuts: 10 gr
- Anchovies: 6
- Half lemon
- Seasoned pecorino cheese: 30 gr
- Extra virgin olive oil: to taste
- Water: 100 ml
- Salt and pepper: to taste
Toast the pine nuts and ground them in a mortar together with the basil leaves, a pinch of salt, ground pepper, garlic and extra virgin olive oil. Clean the anchovies, season them with oil, salt, pepper and lemon juice.
Pour in the pan half a glass of water for each pack of gnocchi used and as soon as the water is hot, proceed with the addition of the gnocchi. Cook them for about 2/3 minutes. Season with pesto, a sprinkling of pecorino cheese, anchovies and a drizzle of oil.