Today we take you to meet the restaurant La Petite Cantine. Let's discover here a gourmet recipe in the colors of Italy.
La petite cantine, creative home cooking with an Italian accent
The little canteen, offers you creative cuisine with an Italian accent made from fresh & local products.
Daniele is the head chef. In the kitchen, he transmits his love of italian food in his dishes. Daniele adapts his cuisine and modulates his dishes on demand for vegetarians and vegans. Jennifer, his wife, welcomes you with good humor and a smile that you will not forget.
If you are tired of cooking, all dishes are available to take away.
For those who are far from #MyLavandou, Jennifer and Daniele are happy to share with you today one of their recipe with an Italian accent to prepare at home.
Gnocchi recipe with spinach pesto and roasted almonds
Ingredients:
For the gnocchi:
- 500g potato
- 150g flour + a little flour to sprinkle the gnocchi
- 5g of salt
For the pesto:
- 200g spinach
- 2 clove of garlic
- 40g almond
- 20g of Pecorino
- 20g of parmesan
- 40g olive oil
- 5g of salt
The pesto:
- Place the spinach, half the oil, salt and garlic in a blender, blend for 10 seconds. Add the almonds and blend for 10 seconds more.
- Add the different cheeses previously grated, mix then gradually add the rest of the olive oil while mixing until you obtain a creamy mixture. Reserve the pesto.
Roasted almonds:
- Preheat your oven to 200 °.
- Place your flaked almonds on a baking tray with parchment paper.
- Bake for 2 or 3 minutes as soon as they have a nice golden color.
- Reserve in a bowl.
The gnocchi:
- Cook your potatoes in boiling salted water.
- Once cooked, peel them and mash them into the finest possible puree (use a potato masher or a fork if you don't have a masher).
- Add the salt and mix. Add the flour and mix until you obtain a thick paste.
- Form long rolls of 2 cm in diameter on the floured work surface. Also flour your hands so that the dough does not stick to them. Cut them into pieces approximately 2 cm long.
- Sprinkle them with flour and place them on parchment paper.
- Bring a large volume of salted water to the boil then throw them in. As soon as they come to the surface, they are cooked!
- Once cooked, transfer them to a saucepan or pan with the pesto and baby spinach and mix off the heat.
Serve immediately and sprinkle with a few flaked almonds on each plate.
Enjoy your meal!
Now, it is your turn
While waiting to enjoy a creative gourmet dish in the colors of Italy, you can escape with this recipe for gnocchi with spinach pesto and roasted almonds.
And if you too immortalized your moments in holidays in Lavandou and share them with #Mylavandou
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