Wash the basil and dry carefully. Use a pestle and mortar the traditional way, or a food processor with a plastic or ceramic blade to prevent the basil turning bitter. Place the basil leaves in the bottom of the bowl, then add the two cheeses, pine nuts, garlic and a pinch of salt; turn the machine on; process in short bursts. Add a drizzle of oil, stopping when the consistency of the pesto is creamy but not smooth. Cook the Nonna Rina gnocchi; when ready, drain and combine with the pesto, having removed from the heat. Add raw olive oil and more cheese to taste.
Our egg pasta, gnocchi and chicche are as fresh and delicious as home-made.
With Nonna Rina, you can serve a gourmet meal in minutes.
We work hard every day to improve, and nearly all our packs are recyclable.
