Gnocchi with hazelnut cream

Name: Gnocchi with hazelnut cream
Prep time: 25 min
Yield: 2
Cuisine: Italia
Ingredients: 200 g Gnocchi; 2 Cubes Frozen spinach; 3 Tablespoons Extra virgin olive oil; 2 Tablespoons Grated Parmesan; 3 units Anchovy fillets in oil; 100 g Hazelnuts; 1 unit Garlic clove

@mescolabene

Category: First courses

...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! ?

Difficulty: Easy

Cooking time: minCooking: min

Preparation time: 25 minPreparation: 25 min

Country: Italia

mescolabene@mescolabene

Ingredients

No. Servings

Gnocchi200g
Frozen spinach2Cubes
Extra virgin olive oil3Tablespoons
Grated parmesan2Tablespoons
Anchovy fillets in oil3units
Hazelnuts100g
Garlic clove1unit

Preparation Ingredients Suggestions General Information Analysis Macronutrients

Preparation

STEP 1 OF 6
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.
STEP 2 OF 6
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.
STEP 3 OF 6
Boil the gnocchi in plenty of salted water and as soon as they float, drain them into a bowl.
STEP 4 OF 6
Pour the hazelnut pesto and mix, adding cooking water to make them enveloping and not pasty.
STEP 5 OF 6
Plate our nice creamy gnocchi and place the spinach, which will now be ready, here and there. 😄
STEP 6 OF 6
A grind of pepper and some coarsely chopped hazelnuts.. a drizzle of oil and we are ready to enjoy this wonder.

Suggestions

Immersion blender to make the hazelnut cream
Pan to cook the spinach
Pot to boil the gnocchi

General Information

Storage notes

Preferably consume immediately, otherwise they will become too dry!

More information

I used spinach to enrich the dish with vegetables.. kale is now in season, I recommend it instead!

Origin

Italia, Calabria

Analysis

Attention

The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

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

Proteins
8.33g·34%
Carbohydrates
2.61g·11%
Fats
12.15g·49%
Fibers
1.48g·6%