TASTE THE RECIPE

Gnocchi with pesto, tomato bruschetta and seafood

 
TIME

30'
DIFFICULTY
Chef
easy
 
 
RECOMMENDED PRODUCT


 
 
INGREDIENTS

Ingredients (for 2/3 people)

500 g  gnocchi with pesto Ciemme
1 jar of  Tomato Bruschetta Compagnia
Parsley
800 g seafood ( Clams , Mussels)
100 ml white wine
1 clove of garlic
Extra virgin olive oil
Black pepper
Salt

PROCEDURE

Brown four spoonfuls of oil in a large pan with the peeled and lightly crushed garlic clove and the Compagnia tomato bruschetta. Add the cleaned seafood , blend with the white wine and cook on a high flame until the molluscs are all open.

Immerse the gnocchi with pesto in abundant salted water, drain them when they appear on the surface. Sauter them in the pan with the bruschetta for a few moments, turning them gently so that they do not break.



DISH PREPARATION

Serve adding some finely chopped parsley leaves, a spinkle of pepper and a drizzle of extra virgin olive oil.


TASTE WITH
Alcamo DOC
 

 

 
This site uses cookies: click on CLOSE or proceed with the navigation allows the use of cookies.   Disclosure CLOSE