Start with the rucola pesto. Place the rucola, pine nuts, walnuts, grated pecorino and Parmigiano Reggiano cheese, garlic, lemon, pepper, salt, and oil in the blender. Blend until smooth.
Cook the gnocchi in plenty of boiling salted water for a couple of minutes, drain and toss in a pan along with a drizzle of oil. Turn off the stove and add 2/3 of the rucola pesto.
Plate the gnocchi and add the remaining pesto, smoked salmon, coarsely chopped pine nuts, and fresh thyme. Ready to serve! Enjoy!
Our egg pasta, gnocchi and chicche are as fresh and delicious as home-made.
With Nonna Rina, you can serve a gourmet meal in minutes.
We work hard every day to improve, and nearly all our packs are recyclable.
