INGREDIENTS
FOR 4 PEOPLE
500 g Rummo Gluten-Free Gnocchi
250 g fresh fava beans, shelled
1 dl extra virgin olive oil
1 clove garlic
100 g pecorino
5 mint leaves
Salt, as needed
DIRECTIONS
Shell the fresh fava beans and carefully eliminate the tougher external skin surrounding each bean (if necessary, this can be made easier by quickly blanching the shelled beans in boiling water). Next, blend the beans as you add the olive oil, grated pecorino, mint leaves and garlic (previously cut in slices). Adjust the salt depending on the salinity of the pecorino you’ve used (the more aged it is, the less salt you’ll need to add). Once ready, put the pesto in a hermetic container, cover with a thin layer of olive oil, cover and let sit for 12-24 hours in the vegetable bin of your refrigerator before use. Pour the Rummo Gluten-Free Gnocchi in abundant salted, boiling water. Once they float, remove them from the pan with a slotted spoon, and dress them while still hot with the fava bean pesto. To give your dish more intense flavor, add a grating of pecorino, a few whole fava beans, and a mint leaf before serving.