Potato Gnocchi with squill and La Gastronomia Ligure Pesto
Ingredients
- 1kg of Patamore Fresh Potato Gnocchi
- 500g of squill
- La Gastronomia Ligure Pesto
- Extra-virgin olive oil
- Garlic
- Parsley
- White Wine
- Salt
Stir-fry the squill with a little garlic and parsley, then soften with white wine.
Open the squill at the sides, remove the flesh inside and put in a bowl.
Cook the gnocchi in salted water and drain with a slotted spoon.
Place the drained gnocchi on a plate to be served and season with a little slightly diluted La Gastronomia Ligure Pesto and the flesh from the squill.
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