Potato gnocchi with Genovese Pesto, potatoes, green beans and pine nuts


135 g of PURO Genoese Pesto

1 spoon of pine nuts

100 g of fresh or frozen green beans

2 large potatoes

200 g of fresh potato Gnocchi

Fresh basil

Salt to taste

1 spoon of EVO oil

HOW TO PREPARE IT: Peel and cut the potatoes into small cubes and boil in water for 10 minutes (should remain crispy).
Boil the green beans beans (fresh for 20 minutes, frozen for 8/10 minutes only).
Drain the potatoes and the beans. Cut this last ones into small pieces and stir-fry in a pan with the oil for 6/7 minutes, add salt.
Cook the fresh gnocchi in salty water and when they rise to the surface (follow the cooking instruction as well), drain and sauté in the pan with the Genovese pesto, adding two spoons of cooking water.
Complete the dish with potatoes and green beans, add the pine nuts and the fresh basil.


Because there is nothing more meaningful and PURO than the memory of a good dish cooked for those you love.