Prepare your gravy
Create your own sauce to taste and bring it to temperature. Add 100ml of water. Don't be afraid to dilute the sauce too much.
- Organic striped potato gnocchi: 400 gr
- Tofu: 60 gr
- Agretti: 30 gr
- Almonds: 5 gr
- Cherry tomatoes
- Salt, pepper and extra-virgin olive oil: to taste
Preparation
- Scald the agretti in some water for 20 minutes. Drain them and blend them with tofu, almonds, extra-virgin olive oil and a pinch of salt and pepper. If the pesto is too thick, add some water.
- Cut the cherry tomatoes in half and put them in a pan with some salt, pepper and a few tablespoons of the agretti pesto. Add some water and a little oil then let the tomatoes dry.
- Add the organic striped potato gnocchi in the pan and sauté them for a couple of minutes.
- Before serving, add some pesto and let them season until a nice smooth cream forms. Serve and enjoy!
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