Gnocchi filled with mozzarella, organic “pizzutello” tomato and basil pesto

Ingredients for 4 people

  • 800gr mozzarella filled gnocchi
  • 500gr “pizzutello” tomatoes
  • 150gr basil
  • 150gr extra virgin olive oil
  • 30gr roasted pine nuts
  • 30gr Grana Padano
  • 30gr butter
  • 4 leaves of basil
  • 1 garlic clove
  • salt and pepper (as required).


Finely cut half a clove of garlic and let it fry in 50gr of olive oil. Cut the tomatoes in half and add them to the pan as soon as the garlic turns golden. Let them cook for 10 minutes, season with salt and blend the compound. Separately, make pest by blending basil, the rest of the garlic, roasted pine nuts and grana. Make sure the basil does not oxidize. Let the butter melt in a separate pan with 2 basil leaves. In the meantime, cook the gnocchi in abundant salted water for a couple minutes, drain them and stir them in the butter. Remove from heat and add parmesan. Lay the gnocchi in line on the tomato sauce and complete the presentation with drops of pesto and fresh basil. 

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