...semi-empty fridge and the impossibility of shopping before lunch. So I looked at the things I had and thought: I have potato gnocchi to use up (the ready-made vacuum-packed ones), I still have some hazelnuts, I have spinach in the freezer from ages ago.. I followed a bit of instinct and a bit of ideas picked up here and there and look at this lovely creamy dish. let's look together at the ingredients I used! ?
In a pan, pour in a drizzle of oil and let half a clove of garlic brown. Add the spinach and a little hot water. Salt and cover, letting it cook.
Separately, in the mixer cup, combine the hazelnuts, anchovy fillets, the other half of the garlic, the oil, the grated Parmesan and blend, adding a little water until you obtain a cream.
Boil the gnocchi in plenty of salted water and as soon as they rise to the surface, drain them into a bowl.
Pour over the hazelnut pesto and mix, adding some cooking water to make them creamy and not pasty.
Plate our beautiful creamy gnocchi and place the spinach, now ready, here and there.😄
A grind of pepper and a few coarsely chopped hazelnuts.. a drizzle of oil and we are ready to enjoy this wonder.
Immersion blender to make the hazelnut cream
Pan for cooking the spinach
Pot for blanching the gnocchi
Best enjoyed immediately, otherwise they will become too dry!
I used spinach to enrich the dish with vegetables.. black kale is in season now, I recommend it instead!
Italia, Calabria
| Energy (kcal) | 289.76 |
| Carbohydrates (g) | 17.72 |
| of which Sugars (g) | 1.74 |
| Fat (g) | 20.08 |
| of which Saturates (g) | 2.43 |
| Protein (g) | 8.53 |
| Fiber (g) | 3.31 |
| Sale (g) | 0.29 |
