A light and fast recipe ideal for a dinner with friends!


Servings: 2 people

  • 150 g of gnocchi
  • "Monti" Red Pesto
  • 2 cherry tomatoes
  • 10 g of almond
  • 10 g of pine nuts
  • fresh basil to taste and to decorate the dish
  • extra virgin olive oil to taste
  • 40 g of bread cubes
  • a pinch of capers
  • Parmigiano Reggiano cheese to taste


1) Wash the cherry tomatoes and the basil.

2) Cut the tomatoes and put them to macerate in a bowl with basil, extra virgin olive oil, a pinch of salt and then keep it into the fridge.

3) In a pan toast together with a tablespoon of extra virgin olive oil, pine nuts, bread cut into small pieces for about a minute.

4) When all is done, bring to boiling temperature the water and cook gnocchi, drip and put them into a pan with the Monti red pesto. Add a tablespoon of Parmigiano Reggiano cheese, pine nuts and toasted bread. Then add also the cherry tomatoes with basil and extra virgin olive oil.

Here gnocchi are ready to serve!

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