Gnocchi with Trapani-inspired pesto and mozzarella cream

A recipe inspired by Trapani. Trapanese pesto is a creamy and tasty sauce based on basil, tomato, almonds, pecorino, garlic and extra virgin olive oil. It is a typical condiment of the city of Trapani, in Sicily, and is appreciated all over the world.

Here we simply took inspiration from the scents of Sicily mixed with influences from Campania and mixed the typical ingredients of these regions.

Excellent, fresh and quick to prepare.

Gnocchi with Trapani-inspired pesto and cream d

Ingredients

4 tablespoons basil, crushed or finely chopped

4 tablespoon parsley

1 tablespoon mint, fresh

20 g peeled, toasted and chopped almonds

8 dried tomatoes, in oil and lightly vinegared

4 anchovies, salted

2 tablespoons pitted Taggiasca olives

1 tablespoon capers"

320 dumplings

100 g buffalo mozzarella

Qb extra virgin olive oil

1 clove garlic, optional

2 slices rude bread

Preparation

Chop the basil, parsley, mint and garlic and coarsely chop the dried tomatoes, olives, capers and anchovies. Mix all the ingredients with the extra virgin olive oil. Season with salt.

Toast the almonds and cut them into thin slices and add them to the sauce.

Coarsely chop the bread and toast it in a pan with extra virgin olive oil and keep it aside.

Mozzarella cream: Cut the mozzarella into pieces and blend it in a jug with the blender adding extra virgin olive oil and mozzarella preserving water in equal parts. Start by adding 3 tablespoons of oil and three of water and adjust the density of the sauce by adding, if necessary, oil and preserving water. Set aside.

Cook the gnocchi and drain them in the sauce raw.

In the center of a plate, place a generous spoonful of mozzarella cream and arrange the seasoned gnocchi on top; sprinkle with a little extra virgin olive oil, a little toasted bread and serve.