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.
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.
