Gnocchi with pesto and burrata
recipe by
Maurizio Pigliacampi
There are pairings that, from the very first bite, tell a story of perfect balance. Our Gnocchi with Pesto and Burrata embody this encounter: the sharp, aromatic freshness of Genoese basil blends with the enveloping sweetness and silky texture of burrata’s milky heart.
This is not just a main course; it is a sensory experience that plays with textures, where the softness of handmade gnocchi is enhanced by the thermal contrast between freshly drained pasta and the cold, creamy burrata added raw. A tribute to high-quality ingredients, designed for those seeking authentic, modern elegance.
ingredients
doses for
Adjust the servings: the quantities are updated automatically.
Burrata cheese
200 gr
Details
Burrata is a fresh Italian cheese originating from Southern Italy in the Puglia region, created in the early 20th century around the town of Andria. It is a very creamy cheese made with an outer shell of mozzarella, while the…
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Fresh Genoese Pesto
200 gr
Details
The Real Fresh Genovese Pesto Now Also in Sofia 🇧🇬Savor the authentic taste of Genoa with our fresh Genovese pesto, imported directly from Italy. Made with fresh Genovese basil, Grana Padano DOP, Pecorino Romano, Italian pine nuts, garlic, and extra…
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Basil Genoese Leaf
To taste a few leaves for garnish
Details
The Genovese Basil is not just an aromatic herb; it is the soul of Liguria. Historically cultivated in the Prà district, it owes its uniqueness to an unrepeatable microclimate that defines its aromatic profile. What makes it unique? Unmistakable aroma:…
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Coarse Whole Sea Salt
To taste
Italian extra virgin olive oil
To taste
Useful insights
Homemade Genovese pesto recipe with a blender
Click Herepreparation
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1
Preparation:
Remove the burrata from the fridge 20 minutes before serving. Divide it into 4 equal portions and set aside in a small bowl.
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2
Cooking:
Cook the fresh gnocchi in plenty of salted water. Remove them as soon as they float to the surface using a slotted spoon.
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3
The sauce:
In a large bowl, loosen the pesto with two tablespoons of cooking water (the starch will help create a creamy sauce that coats the gnocchi better). Transfer the gnocchi into the bowl and gently mix.
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4
Plating:
Arrange the gnocchi on the plates. Using the back of a spoon, create a slight indentation in the center and place a portion of burrata on top.
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5
Finishing:
Finish with a drizzle of extra virgin olive oil, a few fresh basil leaves, and toasted pine nuts.
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