You will need
- Potato gnocchi
- 1 large potato
- fresh Basil
- 200 g ricotta cow
- Organic Red pesto Prunotto Mariangela organic farm
How to proceed
Mix the ricotta cheese with red pesto and mix well.
Boil a potato keeping the skin, to keep it from sponge too much after cooking spellatela, cut into small cubes and put it to soak in a bowl with a little olive oil and plenty of chopped basil.
Boil the gnocchi, drain quickly into the pan with the sauce and add a ladle of pasta water.
Serve and “crowned” the gnocchi with diced potatoes and basil.