Potato Gnocchi With Cuttlefish And Pesto

Preparation:

Preparation: Blanch the tomatoes, peel them, remove the seeds and cut them into cubes. Cut the cuttlefish into strips. Soften a chopped shallot in two spoonfuls of oil. Add the cuttlefish and the diced tomatoes and cook for around 3 minutes. Complete with a spoonful of chopped parsley; salty. Blend the basil with the walnuts, the pine nuts, a clove of garlic, the oil and the salt. Cook the gnocchi, drain them when they float to the surface and dress them with the pesto thus prepared and with the cuttlefish.