A perfect pesto for any occasion and, in this case, served to flavour some gnocchi. A genuinely surprising dish.
Productos con los que prepararla
Ingredients
- 250 g of gnocchi
- 20 g of fresh basil
- 50 g of raw cashews
- 150 g of ricotta cheese
- 1 clove of garlic
- 40 ml of extra virgin olive oil
- Salt to taste
For the salt cured egg yolk:
- 1 egg yolk
- Salt
Instructions
For the salt cured egg yolk:
- Place a generous amount of salt in a deep plate or bowl. Using your fingers, create a small crater in the center to hold the egg yolk.
- Place the yolk in the salt crater, cover it with more salt and let it rest overnight to cure.
For the gnocchi:
- Open the ChefBot, place the blade attachment and add 20 g of fresh basil (reserve a few leaves for garnish), 50 g of cashews, 150 g of ricotta, 1 peeled and chopped garlic clove, 40 ml of olive oil and salt to taste.
- Chop for 20 seconds at speed 6.
- Open the ChefBot, transfer the sauce to a bowl and set aside.
- To cook the gnocchi, pour 1.5 L of salted water into the ChefBot without any attachment, select the steam function and close the lid.
- When the water starts boiling, open the ChefBot, add the gnocchi, set the cooking time recommended by the manufacturer (usually 2–3 minutes) and close.
- Open the ChefBot, drain the gnocchi and, while they are still very hot, mix them with the sauce, stirring gently so they don’t break.
- Garnish with grated cured egg yolk and serve immediately.