Gnocchi with salmon and Pesto

Time: 15 min


Ingredients for four people

  • 100 g green beans
  • 800 g potato gnocchi
  • salt
  • 1 can of 150g Rio Mare Salmon Fillets in Brine drained
  • 2 tbsps pesto
  • 3 tbsps extra-virgin olive oil
  • 6 fresh basil leaves 


1. Top and tail the beans and cut them into 2-3 cm pieces. Bring a large pot of salted water to the boil and add the green beans. Cook for 3-4 minutes, then add the gnocchi. As the gnocchi float to the top, drain them with the green beans using a slotted spoon.

2. Place the gnocchi in a serving bowl, add the pesto and olive oil and crumble over the salmon. Stir carefully, garnish with the basil leaves and serve immediately.  

3. To make homemade pesto, wash a bunch of fresh basil, dry carefully and tear the leaves into small pieces. Place the basil leaves in a mortar and add olive oil, 1 minced clove of garlic, 1 tablespoon grated Parmesan cheese and 1 tablespoon pecorino cheese. Use the pestle to mash the mixture into a thick sauce.

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