Buckwheat gnocchi - Bresaola, sage pesto and buckwheat cream.

Updated at: Thu, 17 Aug 2023 12:03:10 GMT

Step 1

Put all the ingredients in a mortar so: sage, olive oil, garlic, grated parmesan, pinenuts and a taste of salt. If you don't have a mortar, you can use a food processor.

Step 2

Move the pestle in a circular motion and crush the ingredients until you have your pesto. You can add more oil if the mixture is too dry.

Step 3

Melt the butter and then add some salt, white pepper and nutmeg, stir for one minute and the add the buckwheat flour. The flour has to absorb all the liquid. Once you see that the mixture is becoming solid, pour the milk and stir to make it creamy. Cook the cream for 10 minutes and stir or add some more milk if it gets tood dry. Keep the heat low.

Step 4

Warm up a pot of water and when boiling, add some salt and after a minute or two ease down the gnocchi.

Step 5

After few minutes you should see the gnocchi emerge on the surface, take them out with a skimmer and ease them in the pot with the cream.

Step 6

Stir the buckwheat gnocchi gently for one minute the add the bresaola sliced in small pieces.

Step 7

Serve the gnocchi on a plate with some sage pesto on top.

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