A plate of gnocchi with Genoese pesto.
In addition to focaccia all’olio, one of my favorite subjects to photograph is Genoese pesto, especially if it’s the one my mother makes at home.
Gnocchi, on the other hand, are bought. We still find them practically fresh prepared in one of the many “fresh pasta” shops abundant in Liguria.
Although every now and then the good Loris prepares them fresh for us.
I also really liked the photo, don’t you think it’s very beautiful too?
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Do you like pesto gnocchi?
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Photo taken with Canon 600D and lens Tamron 16-300.
The most popular ones in Italy today are prepared with potatoes, also very popular are those prepared with a simple dough of water and flour. Those prepared with semolina are nicknamed alla romana; others still use corn flour; in addition, various other ingredients are used based on local/regional tradition.
Continue and learn more on Wikipedia
The gnocchi with pesto alla genovese – Les gnocchis au pesto alla genovese – Los ñoquis con pesto alla genovese – O nhoque com pesto alla genovese – Die Gnocchi mit Pesto alla Genovese – Gnocchi với pesto alla genovese – 热那亚香蒜酱汤团 – pestoallagenoveseのgnocchi
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If by chance you haven't discovered it yet, on this site, there is a nice section with lots of recipes; they are written partly by Loris, partly by Luca and international with the Asian cuisine of Dao.
I want to give you some advice for shopping: to prepare Asian rice I normally use this rice cooker, to cut this knife set Victorinox and Asian foods are almost always served in these bowls in ceramic.
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