Gnocchi di patate con salsa di noci (Potato Gnocchi with Walnut Sauce)
Ingredients
- One batch of gnocchi homemade or store-bought
- For the walnut sauce:
- 200 g 7 oz shelled walnuts
- A handful of pine nuts
- 1 small clove of garlic
- One slice of bread or a dinner roll, crusts removed, soaked in milk and squeezed dry
- 75 g 2-1/2 oz grated Parmesan cheese
- A drizzle of olive oil
- A generous pinch of salt
- A spoonful of Greek yogurt optional
- Milk about 125ml (3/4 cup) or q.b.
- A sprig of fresh marjoram
Instructions
- Put the walnuts, pine nuts, garlic, bread, grated cheese, olive oil, salt and, if using, Greek yogurt in a food processor until you have a rough paste. Little by little, add the milk through the funnel of the processor until the mixture turns smooth and rather thick but rather soft. Taste and adjust for seasoning. Add the marjoram and give the sauce one more whirl.
- Take your gnocchi (using this recipe for homemade potato gnocchi or just use store-bought) and boil them in well salted water until they come to the surface of the water.
- Drain the gnocchi (but not too well) and transfer to a large warmed bowl. Add the walnut sauce and, if you like a knob of butter. Mix gently with a spatula, adding a bit of the water in which you boiled the gnocchi to thin out the sauce if need be.
- Serve immediately with additional grated cheese for those who want it.