For the Pesto Genovese
- 100gr cashews
- 160gr basil
- 100gr shredded parmesan cheese 300ml extra virgin olive oil
- 4 garlic cloves
- Salt / Pepper
Put all ingredients in a food processor and mix well.
Boil the Gnocchi in salted water and then mix in the basil pesto while still hot. Serve with mozzarella burrata & extra virgin olive oil.