Wash the basil leaves and dry them on a towel, then put them in a mixer, add the chopped garlic, the pine nuts, the pecorino cheese, the grated Parmesan, the salt and the extra virgin olive oil flush.
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Mix at minimum speed until you get a fluid cream.
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Boil plenty of salted water in a saucepan.
Dip the gnocchi and cook them until they come to the surface, then drain them with a slotted spoon.
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Season the gnocchi with pesto.
Mix at minimum speed until you get a fluid cream.
Boil plenty of salted water in a saucepan.Dip the gnocchi and cook them until they come to the surface, then drain them with a slotted spoon.
Season the gnocchi with pesto.
Put on each plate a few burrata gnocchi and serve.
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