Gnocchi con pesto alla trapanese (gnocculi cu' l'agghia)

Pound the garlic in a mortar.

Add the tomatoes and continue to pound.

Incorporate the blanched almonds and basil into the mixture.

Season with salt and add extra virgin olive oil to taste.

Mix the semolina with water to form the gnocchi dough.

Shape the dough into gnocchi and cook in boiling water.

Equipment Needed

Spice Level:

Dietary