...semi-empty fridge and the impossibility of shopping before lunch. So I considered what I had and thought: I have some potato gnocchi to use (those vacuum-packed ready ones), I still have some hazelnuts, I have spinach in the freezer for ages.. I followed a bit of instinct and a bit of ideas taken here and there and look at what a nice creamy dish. Let's see together the ingredients I used! ?
In a pan, pour a drizzle of oil and let half a garlic clove brown. Add the spinach and a bit of hot water. Salt and cover, letting it cook.
Separately, in the blender cup, combine hazelnuts, anchovy fillets, the other half of the garlic, oil, grated Parmesan, and blend with a bit of water until you get a cream.
Boil the gnocchi in plenty of salted water and as soon as they float, drain them into a bowl.
Pour the hazelnut pesto and mix, adding cooking water to make them enveloping and not pasty.
Plate our nice creamy gnocchi and place the spinach, which will now be ready, here and there. 😄
A grind of pepper and some coarsely chopped hazelnuts.. a drizzle of oil and we are ready to enjoy this wonder.
Immersion blender to make the hazelnut cream
Pan to cook the spinach
Pot to boil the gnocchi
Preferably consume immediately, otherwise they will become too dry!
I used spinach to enrich the dish with vegetables.. kale is now in season, I recommend it instead!
Italia, Calabria
| Energy (kcal) | 155.27 |
| Carbohydrates (g) | 2.61 |
| of which Sugars (g) | 1.86 |
| Fat (g) | 12.15 |
| of which Saturates (g) | 1.86 |
| Protein (g) | 8.33 |
| Fiber (g) | 1.48 |
| Sale (g) | 0.06 |
