GialloZafferano's Recipe of the Day: Gnocchi with Walnut Cream Sauce

For this Wednesday, October 21, try gnocchi with walnut cream sauce, a creamy, flavorful first course you can make at home with just a few ingredients. The gnocchi are made without potatoes, using only water and flour, while the sauce is a velvety blend of toasted walnuts, Parmigiano Reggiano, and extra virgin olive oil. A truly original vegetarian recipe, perfect for bringing something a little different to the table.

FOR THE GNOCCHI:

• Type 00 flour 3 ⅓ cups (400 g)
• Water 0.85 cup (200 g)
• Fine salt to taste

FOR THE WALNUT CREAM:

• Walnut kernels 1 cup (100 g)
• Parmigiano Reggiano PDO cheese 1.75 oz (50 g)
• Extra virgin olive oil ½ cup (100 g)
• Garlic 1 clove
• Fine salt to taste
• Black pepper to taste

FOR GARNISHING:

• Parmigiano Reggiano PDO cheese 0.7 oz (20 g)
• Walnut kernels ⅛ cup (20 g)

1. Pour the flour into a bowl, add a pinch of salt, and slowly incorporate the water, mixing first with a wooden spoon and then with your hands.
2. Transfer the dough to the work surface and knead it until you have a smooth, even dough ball. If it is too sticky, add a little flour. Cover it with a bowl and let it rest for 5 minutes.
3. Divide the dough into pieces and form ropes about 3/8-3/4 inch (1-2 cm) in diameter. Cut them into 3/4-inch (2 cm) pieces and, if you like, score them with a fork or a gnocchi board.
4. Bring a pot of salted water to a boil. Meanwhile, toast the walnuts in a pan over low heat for a few minutes and let them cool.
5. Transfer the walnuts to a tall, narrow container, add the garlic, grated Parmigiano Reggiano, salt, pepper, and extra virgin olive oil. Add a small ladleful of hot water as well and blend with an immersion blender until you have a smooth, even cream.
6. Cook the gnocchi in the boiling water for about 2-3 minutes, until they float to the surface. Drain them and transfer them directly to a pan with the walnut cream sauce.
7. Toss the gnocchi with the sauce, adding more cooking water if needed to make the sauce creamier.
8. Divide the gnocchi among plates, finish with grated Parmigiano Reggiano and a few crumbled walnuts. Serve immediately, while nice and hot.

To get a particularly velvety walnut cream sauce, use the immersion blender in short, repeated pulses: this way you will avoid overheating the mixture. When dressing the gnocchi, add a little cooking water at a time to adjust the consistency of the sauce and help it cling perfectly to every bite.