Soft pillowy gnocchi are sautéed with sweet peas and corn, then coated in a creamy sauce infused with pesto and a kick of hot pepper paste for the perfect balance of richness and heat. Broiled until golden and bubbly with a generous layer of mozzarella. This comforting dish delivers bold flavor, creamy texture, and a satisfying cheesy finish in every bite.

I love discovering new pesto’s on grocery store shelves here in Italy. Today I tried a sundried tomato and pistachio pesto, which I turned into a creamy sauce with heavy cream, Pecorino Romano, and a pinch of hot pepper flakes. Tossed with tortellini, it made for an absolutely delicious dinner.

Scorri a basso per l’italiano Makes: 150 gr of pesto I’m not a fan of pine nuts or a lot of basil therefore I created this pesto that...

Scorri a basso per l’Italiano Serves: 3 – 4 Today I used a pepper pesto with a little bit of heat but you can use any pesto you want...