Gnocchi al Pesto & Burrata

For the Pesto Genovese

• 100gr cashews
• 160gr basil
• 100gr shredded parmesan cheese 300ml extra virgin olive oil
• 4 garlic cloves
• Salt / Pepper

Method
Put all ingredients in a food processor and mix well.

Serving
Boil the Gnocchi in salted water and then mix in the basil pesto while still hot. Serve with mozzarella burrata & extra virgin olive oil.