gnocchi with homemade pesto and burrata
Gnocchi with homemade pesto and burrata I have an unforgettable memory of a small Niçois restaurant on the Cours Saleya flower market, where I enjoyed gnocchi
Ingredients
- 200 g gnocchi
- 100 g burrata
- 30 g fresh basil
- 10 g flat-leaf parsley
- 30 g Parmigiano Reggiano, grated
- 2 tbsp Casa olive oil
- salt
- ground white pepper
- 50 g cherry tomatoes, halved
- 30 g Taggiasca olives
- 1 piece red onion, finely sliced
- 1 tsp Casa olive oil, for drizzling
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