Portions: 02 Preparation time: 30 minutes

Gnocchi with green pesto and OLE! Dried Tomato Strips


  • 1 kg of potatoes
  • around 200 g of flour
  • 1 egg
  • salt, pepper


  • 1 bunch of fresh basil
  • 2 cloves of garlic
  • 1/3 glass of peeled and chopped almonds
  • OLE! Dried Tomato Strips
  • olive oil
  • 2 tablespoons of grated parmesan
  • salt, pepper

Cook unpeeled potatoes (you can also bake them if you have time). Peel the skins while still warm and run through a potato press. Form a pit in the mass and pour the beat egg inside. Add salt and pepper. Sprinkle with flour and vigorously form into a ball. If the mass sticks to your hands, sprinkle some flour. Divide the mass into small parts and make them into rolls. Cut into pieces with a sharp knife. You can leave them like that or form into balls and gently flatten. Dent each piece with a fork. Cook in batches in salted water.



Carefully mix all ingredients and add seasonings. Serve with gnocchi.