Pink gnocchetti with pea, pistachio, and basil cream
Blend the cannellini beans together with the beetroot until you get a soft, smooth cream. Add the flour, a pinch of salt, and from the resulting dough make small gnocchetti.
Separately blend the very fine peas with the spices (optional), basil, shelled pistachios, extra-virgin olive oil, and a teaspoon of cooking water.
Serve the gnocchetti with the pea cream, garnish with chopped pistachios, a drizzle of extra-virgin olive oil, and saffron threads for fragrance.
Cook the gnocchetti in salted boiling water until they rise to the surface.
You can store leftover gnocchetti in the refrigerator for 1-2 days. Serve with the pea cream, a sprinkle of chopped pistachios, and a drizzle of extra-virgin olive oil.
Italia, Umbria
| Energy (kcal) | 241.73 |
| Carbohydrates (g) | 37.65 |
| of which sugars (g) | 3.64 |
| Fat (g) | 6.73 |
| of which saturates (g) | 0.83 |
| Protein (g) | 9.07 |
| Fibre (g) | 5.68 |
| Salt (g) | 0.02 |
