5-ingredient spinach gnocchi with pesto alfredo
Step 1/4
- 200 g flour
- 2 eggs
For first prepare ravioli. Mix flour and eggs with a pinch of salt. Let stand for 20 minutes in the fridge.
Step 2/4
- 8 Scampi
- 100 g tomato sauce
- 1 scallion
- olive oil
- ½ tsp fish stock
Prepare the scampi sauce by browning the shallot with olive oil. add some scampi heads and the scampi pulp. Add the fish stock and tomato sauce.
Step 3/4
- 100 g pistachio pesto
- 100 g burrata cheese
then prepare the ravioli and the filling of pistachio pesto and drained burrata.
Step 4/4
- smoked salt
Cook the ravioli for 4 minutes in salted and boiling water. Then serve as you like, adding a pinch of smoked salt.
in Berlin