Pistachio and Truffle Pesto 190 grams

PISTACHIO (60%), sunflower seed oil, summer truffle 0.4%, salt, flavouring.
Pistachio Origin: EU/non-EU according to seasonal availability (the product will have the current information on the label).

Warnings for consumers:
The product may contain shell fragments.

(in MAIUSCOLO sono evidenziati gli allergeni presenti).

(average values ​​per 100 g): Calories 818 Kcal/3400 KJ, Fats 86.8 g, Saturated fats 4.1 g, Carbohydrates 1.8 g, Sugars 1.1 g, Fibers 3.2 g, Proteins 5.8 g, Salt 0.1 g.

*Tali valori sono suscettibili di variazioni in funzione dei lotti di produzione e dell’annata di raccolto. Pertanto, la confezione del prodotto può contenere informazioni diverse rispetto a quelle mostrate sul nostro sito. Si prega di leggere sempre l’etichetta, gli avvertimenti e le istruzioni fornite sul prodotto prima di utilizzarlo o consumarlo.

12 months from the production date.
Keep in a cold and dry place.
Once opened, consume quickly. Store in the fridge making sure that the oil level covers the entire product.
The product will keep intact for up to 1 week after opening, provided the above storage requirements are met.

GNOCCHI IN PUFF CRUST WITH PISTACHIO PESTO AND TRUFFLES
Ingredients for 4 people
- 250 of potato dumplings
- 1 roll of rectangular puff pastry
- 4 teaspoons of pistachio and truffle pesto
- 1 large eggplant
- 50 g of grated pecorino
- vegetable broth to taste
- Salt and Pepper To Taste
Method:
Line four tart molds (diameter 15-18 cm, edge at least 4 cm. Alternatively, line small heat-resistant cocottes with parchment paper) and cook in white at 170° for 15 minutes.
Meanwhile, cut the aubergine into 4 round slices (roughly the diameter of the moulds). Remove the pulp and keep it aside.
Transfer the slices without the pulp to a pan lined with oven paper. Season them with a drizzle of oil, salt and pepper and cook in the oven at 170° for 15 minutes.
In the meantime, reduce the pulp into small pieces and cook it over low heat together with a teaspoon of Pistachio and Truffle Pesto, and a ladle of vegetable broth. Cook until the pulp is soft.
Bring a couple of ladles of vegetable broth to the boil in a saucepan, add the gnocchi and cook for the cooking time indicated on the package (about 3 minutes). Just before turning off the flame, add two teaspoons of Pistachio and Truffle Pesto, the aubergine pulp and mix everything well (if necessary, add a few tablespoons of vegetable broth).
Let the tartlets cool before unmolding them. Gently place the baked eggplant peel inside each tart, making them adhere well. Then stuffed with the gnocchi. Finish with a sprinkling of pecorino.
Bake at 180° for 5 minutes. Serve the crusted gnocchi hot.