Whole Wheat Gnocchi with Asparagus Pesto (Potato-Free) – Vignoli Food
To celebrate the height of spring, we made these whole wheat flour gnocchi with a pesto of fresh asparagus and Parmigiano Reggiano cheese. Join us on this culin
Ingredients
- 1 ¼ cups water
- ½ teaspoon coarse salt
- 2 tablespoons Vignoli Nocellara del Belice Monocultivar Extra Virgin Olive Oil
- 1.5 cups wholewheat flour
- .5 oz baby asparagus, tough ends trimmed
- 4 tablespoons P.D.O. Parmigiano Reggiano cheese, aged 24 months
- 1 tablespoon Vignoli Nocellara del Belice Monocultivar Extra Virgin Olive Oil, plus more for drizzling
- 2 teaspoons Vignoli Black Garlic Infused Extra Virgin Olive Oil
- Salt, to taste
- Freshly ground black pepper, to taste
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