Sunchoke Gnocchi al Forno- Creamy Basil Pesto

This take and bake features: Gnocchi, little potato dumpling, made our farm grown sunchokes, organic russet potatoes and Le Page Farm nicola potatoes. These nutty gnocchi are coated in a creamy farm grown basil pesto with black walnuts, 24 month parmigiano reggiano and organic olive oil. Finished with herbed cheese curds from Sweet Rowen, this gnocchi is a dish you are going to want to stock in your freezer if you can wait that long to dig in!

 

Ready to just pop in the oven, this classic dish from northern Italy is named after the Italian word "nocca" which means knuckles.