…half-empty fridge and the impossibility of shopping before lunch. So I looked through what I had and thought: I have potato gnocchi to consume (the vacuum-packed ones are ready), I still have hazelnuts, I have been keeping spinach in the freezer for ages.. I followed a bit of instinct and a bit of ideas picked here and there and look what a beautiful creamy dish I got. Let’s see together the ingredients I used! ?
In a pan, pour a drizzle of oil and sauté half a clove of garlic. Add the spinach and a bit of hot water. Salt and cover, allowing it to cook.
Meanwhile, in the blender's glass, combine hazelnuts, anchovy fillets, the other half of the garlic, oil, grated parmesan, and blend, adding a bit of water until you obtain a cream.
Boil the gnocchi in abundant salted water, and as soon as they float to the surface, drain them into a bowl.
Pour in the hazelnut pesto and mix, adding cooking water to make them enveloping and not mushy.
Plate our creamy gnocchi and place the spinach, which will now be ready, here and there.😄
Ground pepper and some coarsely chopped hazelnuts.. drizzle of oil and we are ready to enjoy this marvel.
Merkurálásra használható botmixer a mogyorókrém készítéséhez
Serpenyő a spenót elkészítéséhez
Egy edény a gnocchi blansírozásához
To be consumed preferably immediately, otherwise they will become too dry!
I used spinach to enrich the vegetable dish.. black cabbage is in season now, I recommend it instead of the spinach!
Italy, Calabria
| Energia (kcal) | 155,27 |
| Szénhidrátok (g) | 2,61 |
| amelyből cukrok (g) | 1,86 |
| Zsír (g) | 12,15 |
| amelyből telített zsírsavak (g) | 1,86 |
| Fehérje (g) | 8,33 |
| Rostok (g) | 1,48 |
| Akció | 0,06 |
