SicilianItalian
Chicche with Trapanese Pesto
by Chef in Camicia · 306K subscribers on YouTube
A quick and flavorful recipe: ricotta gnocchi (chicche) tossed with a Sicilian-style pesto made from almonds, sun-dried tomatoes, Parmesan, garlic, and basil. Perfect hot or cold.
- Difficulty
- easy
Ingredients
8 items- Garlic1-2 cloves, to taste
- Coarse Salta pinch
- Avola Almondsa handful, shelled
- Sun-Dried Tomatoes4-5 pieces, rehydrated if very dry
- Parmigiano Reggianoa generous grating
- Basila few fresh leaves
- Extra Virgin Olive Oila drizzle, as needed
- Ricotta Gnocchipremade, or make with 290 g flour and 250 g ricotta (approx.)
Method
- Crush the garlic with coarse salt using a mortar and pestle.
- Add Avola almonds and continue crushing.
- Add sun-dried tomatoes, Parmigiano Reggiano, and basil leaves.
- Pound vigorously until a coarse paste forms; the mixture should be slightly chunky.
- Cook the ricotta gnocchi (chicche) in boiling salted water until they float to the surface.
- Drain the gnocchi and add them to the pan with the pesto, tossing off the heat to coat evenly.
- Plate and garnish with a few marjoram leaves. Serve immediately.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
