Potato Gnocchi with Ligurian Pesto and Tomatoes
I enjoyed a glorious week in Tuscany at the most amazing cooking school run by Giuliano Bugialli. This was one of my very favorite recipes. I plant-based it and omitted the oil and it still tastes great! I also substituted Whole Wheat flour for white flour for a more nutritious dish. It’s unusual and so delicious! Making the gnocchi takes a bit of practice but I’ll guide you along the way.