…fridge semi-empty and the inability to shop before lunch. So I evaluated the things I had and thought: I have potato gnocchi to consume (those vacuum-packed and ready), I still have some hazelnuts, I have been keeping frozen spinach for a long time.. I followed a bit of instinct and a bit of ideas taken here and there, and look at this beautiful creamy dish. Let's see together the ingredients I used! ?
In a pan, pour a drizzle of oil and let half a clove of garlic sauté. Add the spinach and a bit of hot water. Season with salt and cover, letting it cook.
Separately, in the blender jar, combine hazelnuts, the anchovy fillets, the other half of the garlic, the oil, the grated parmesan, and blend using a bit of water until you get a cream.
Cook the gnocchi in plenty of salted water, and as soon as they float, drain them into a bowl.
Pour in the hazelnut pesto and mix, adding cooking water to make them enveloping and not mushy.
Plate our nice creamy gnocchi and add the spinach, which will be ready, here and there.😄
A grind of pepper and a few chopped hazelnuts.. a drizzle of oil and we are ready to enjoy this wonder.
Immersion blender to make hazelnut cream
Pan to cook the spinach
Pot to blanch the gnocchi
To be consumed preferably immediately otherwise they will become too dry!
I used spinach to enrich the dish with vegetables.. kale is in season now, I recommend it instead!
Italy, 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 |
