Weekend inspiration for Gnocchi with Genovese Pesto


  • 1 kg gnocchi
  • 3 tablespoons Genovese pesto
  • 20 g grated Parmesan cheese
  • 2 tablespoons olive oil
  • salt

Cook the gnocchi in boiling salted water. Once they float to the surface, cook for two minutes, then drain and briefly rinse under cold water. In a pan, heat olive oil and add a few tablespoons of water. Place over low heat. Once heated, stir in Genovese pesto and mix briefly. Add the drained gnocchi, gently stir, remove from heat, and serve hot, sprinkled with grated Parmesan cheese.

Enjoy your meal!