June 9, 2017
Finally summer has arrived! It's the right opportunity to unleash your imagination in the kitchen with light, tasty and full-flavoured dishes such as zucchini gnocchi with mint and walnut pesto.
INGREDIENTS FOR 3 PEOPLE:
For the gnocchi:
- 400 g of zucchini
- 160/180 g of flour for gluten-free dough
- 30 g of grated Parmesan cheese
- 3/4 basil leaves
- nutmeg
- fine salt
For the pesto: / strong>
- 10/12 mint leaves
- 5/6 shelled walnuts
- 50g grated Parmesan
- Extra virgin olive oil
- Salt to taste
- Garlic
COOKING INSTRUMENTS:
PROCEDURE:
- Cut the zucchini into thick slices. Steam them for 5 minutes (ft2) then immediately throw them in water and ice, so that the cooking can stop and the green color can remain alive. p; & nbsp; ;
- Drain the courgettes very well, squeezing them: this will make them dry. yes; that the dough will not be springs and will amalgamate; perfectly with the flour. Blend the courgettes with the basil leaves and a pinch of salt, with a few clicks, reducing them to a puree.
- grated Parmesan cheese, a little; of nutmeg and a pinch of fine salt. Now add as much flour as needed to knead everything, work vigorously until you obtain a homogeneous dough of the right consistency.
- form rolls. Then make the gnocchi from these rolls.
- In a saucepan, boil plenty of salted water. While it reaches the boil, mix mint, basil, parmesan and walnuts by adding extra virgin olive oil until you get a creamy pesto. Among the ingredients I have also marked the garlic…I didn't put it but according to one's own tastes everyone can prepare it. adjust to your liking.
- When boiling, throw the zucchini gnocchi and drain them as they come to the surface.
- Serve the gnocchi with the mint and walnut pesto, a sprinkling of grated Parmesan and a few pieces of walnut.
Enjoy your meal!