Il Poeta Bio wholemeal gnocchi with walnut pesto

Desire of lightness and taste with Il Poeta Bio Integrale Gnocchi with walnut pesto. Let’s find out the recipe, easy, quick but above all very tasty!


PORTIONS: 4 people


  • 500g Organic whole potato gnocchi Il Poeta
  • 100g walnuts
  • 50g pecorino cheese
  • 50g Parmigiano Reggiano DOP cheese
  • 1 clove of garlic
  • extra virgin olive oil
  • 50g water
  • salt

PREPARATION: First you need to boil the water to cook Il Poeta Bio wholemeal gnocchi with walnut pesto. These potato gnocchi are hot kneaded with carefully selected ingredients from organic farming and wholemeal flour. There is also the Il Poeta Bio variant of this line. They are made from a mixture of rehydrated potatoes, “00” soft wheat flour, salt and other ingredients. The result is a product with a soft and full-bodied consistency, straw yellow color, delicate potato flavor. Il Poeta Bio wholemeal gnocchi hot kneaded potato gnocchi are prepared with few ingredients to maintain the authentic taste. At the same time, put the grated walnuts, garlic, pecorino and Parmesan cheese in the mixer and add a pinch of salt, oil and water. Blend everything and put the walnut pesto in a large bowl. Cook the potato gnocchi in abundant salted water and, once on the surface, drain everything with a slotted spoon. At this point we can add the gnocchi to the walnut pesto to then add a nice sprinkling of Parmesan or pecorino (depending on the taste) and then mix well. The scent is inviting, all that remains is to plate and serve!



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