Time: 50 minuti
Difficulty: Facile

Ingredients for 4 people
250 g Gluten-free potato gnocchi Pasta di Venezia
100 g butter
180 g walnut pesto
100 g fresh rocket
100 g pecorino romano Igp
40 g Taggiasca olives
Extra virgin olive oil
Fine salt

Method
Take the rocket, wash it, dry it in a cloth and put it in a bowl.
Season the rocket with a drizzle of extra virgin olive oil and a pinch of salt, mix well and put aside.
Put water to boil in a large pot. Come to a boil, add salt, toss the gnocchi and cook for about 4 minutes.
Meanwhile, take a pan and melt the butter, drain the gnocchi in the butter and let it all mix well; remove from heat and add the walnut pesto, mix well with a ladle.
In the individual dishes place a tuft of rocket, pour the gnocchi in the center and with the potato peel create flakes of pecorino to put on.
Complete with a teaspoon of olives and serve.