Potato gnocchi with pesto

Ingredients for 2 people

  • 1 pack Nonna Rina potato gnocchi
  • 1 small bunch of basil
  • 1 small clove of garlic
  • 100 ml extra virgin olive oil
  • 20 g pine nuts
  • salt to taste
  • parmesan-style cheese to taste
  • pecorino romano-style cheese to taste


Wash the basil and dry carefully. Use a pestle and mortar the traditional way, or a food processor with a plastic or ceramic blade to prevent the basil turning bitter. Place the basil leaves in the bottom of the bowl, then add the two cheeses, pine nuts, garlic and a pinch of salt; turn the machine on; process in short bursts. Add a drizzle of oil, stopping when the consistency of the pesto is creamy but not smooth. Cook the Nonna Rina gnocchi; when ready, drain and combine with the pesto, having removed from the heat. Add raw olive oil and more cheese to taste.

Potato gnocchi

Potato gnocchi

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  • Freshness <br>
always within reach
    always within reach

    Our egg pasta, gnocchi and chicche are as fresh and delicious as home-made.

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for lunch?
    Too little time
    for lunch?

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    We take the environment
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