Time: 30 Minuti
Difficulty: Facile

Ingredients for 4 people:
500 g Potato gnocchi Gluten-free Venetian pasta
200 g Genoese pesto Venice pasta - 1 carrot
1 potato
2 courgettes
50 g of dried pitted prunes
Extra virgin olive oil
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Ground black pepper

Procedure
Washed and cleaned and peel the carrots and potatoes, cut them into slices along the length and then create small thin strips, put aside in two separate containers with water.
Clean the zucchini from both ends, sliced ​​the green outer part of the zucchini and cut into strips too.
Put a pot of water on the stove,bring to a boil and season with salt, cook the carrots for about 3 minutes drained in cold water, do the same with the potatoes and zucchini cook for a couple of minutes at most.
Drain the vegetables from the water, poured all in a bowl and season with a drizzle of extra virgin olive oil, a pinch of salt and a pinch of ground black pepper, mix everything with a spoon.
Take a pot and fill it with water bring to a boil, season with salt and cook the gluten-free gnocchi for a couple of minutes until they have come to the surface; drain them in a container and pour the pesto, mix well with a spoon.
Take a steel spreader, pour the gnocchi into it and press it with a spoon,after a few seconds, remove the spreader from the plate and add the seasoned vegetables and a plum tenderloin over the gnocchi, serve everything hot.

Recipe by Chef Marco Scaglione
Photo Francesco Bolognini