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:
- Add plenty of salt to a bowl and use your fingers to form a crater for the egg yolk.
- Pour more salt over the top and leave to rest overnight.
For the gnocchi:
- Open the Chefbot, use the blades attachment and add 20g of fresh basil (keep some leaves for decoration), 50g of cashews, 150g of ricotta, 1 peeled and chopped clove of garlic, 40ml of olive oil and salt to taste. Chop for 20 seconds at speed 10.
- Open the Chefbot, use the spatula to push down any food stuck to the sides and chop for another 20 seconds at speed 10. Repeat if necessary until the sauce is how you want it.
- Open the Chefbot and pour the sauce into a container to put aside.
- To cook the gnocchi, put 1.5 litres of salted water in the Chefbot without any attachment, set to the steaming function and close. When the water boils, open the Chefbot, add the gnocchi, set for the time recommended by the manufacturer and close. (usually 2-3 minutes)
- Open the Chefbot, drain the gnocchi and, while they are still very hot, mix with the sauce, stirring carefully so as not to break them. Decorate with the sliced cured egg yolk and serve immediately