Chestnut gnocchi, toscano, pesto and greens

Boil some water with a pinch of salt. Cook the gnocchi at simmer for 15 minutes.

Once cook, drain it, add the butter and roll into it the gnocchi. Add a spoon of the cooking water and stir to emulsion the butter.

Chiffonade the Toscano and deep fried it at 160C, then season it with a pinch of salt and sugar.

Dice the 2 courgettes same size as the gnocchi, pan fried with a slight coloration in some rapeseed oil

Mix the gnocchi with 2/3 of the pesto jars, add the courgette.

To plate it, dispose the gnocchi mix on your plate, sprinkle the Toscano and the Cavello Nero cress on the top.