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Reuben Riffel

REUBEN’S GNOCCHI AL POMODORO

with a homemade basil pesto

“This is one of my favourite recipes. The secret is in hand-chopping the pesto – if the pesto is paste-like, it doesn’t work as well.” – Chef Reuben Riffel

35 minutes

Ingredients

  • Garlic Clove
  • Fresh Basil
  • Sunflower Seeds
  • Baby Tomatoes
  • Plum Tomato
  • Rice Wine Vinegar
  • Potato Gnocchi
  • Bocconcini Balls
  • Grated Parmesan-style Cheese

What You Need

  • Oil (Olive/Cooking/Coconut)
  • Butter
  • Salt & Pepper
  • Water