Difficulty: Medium
Preparation: 1 hour + 20 minutes for cooking the potatoes

Ingredients for 4 servings

• 250 g Optimus Mascarpone
• 1 kg potatoes for gnocchi
• 00 flour
• 1 bunch of herbs of your choice: chives, chervil, savory, etc.
• 40 g pistachios + 10 g chopped pistachios for garnish
• 40 g Pecorino cheese
• Salt

Procedure

There are many techniques for cooking potatoes in the best way: in the microwave, in water, or in a saline solution. We steamed them for 20 minutes, already peeled and cut into chunks. Then, we mashed them with a potato masher

Next, we sprinkled them with flour: the amount of flour needed can vary depending on how firm you want the gnocchi. Usually using 30% flour (compared to the weight of the potatoes) results in soft gnocchi. However, we suggest adding the flour little by little, sifting it in until the dough, worked slowly, is compact and firm.

Then we form long cylinders about 1 cm in diameter, cut them into chunks and pass them over the back of a grater or slide them along the tines of a fork.

For the sauce, place two or three tablespoons of mascarpone, the herbs, and salt in a blender and blend. Once you’re satisfied with the consistency, add the pistachios and cheese. If there are pieces left over it is fine: the crunchy touch will make the dish even more special.

Boil the gnocchi in plenty of salted water and drain them when they rise to the surface using a slotted spoon.

In a large bowl, gently toss them with the pesto: the heat from the gnocchi will help the sauce blend perfectly.

Garnish with a sprinkle of the remaining chopped pistachios on each plate.