Gnocchi with Walnut Cream

/5
Gnocchi with Walnut Cream
SHARE
it es fr de br
  • Difficulty: Easy
  • Prep time: 45 min
  • Cook time: 5 min
  • Serving: 4
  • Cost: Low
  • Note plus resting time (5 minutes)

PRESENTATION

Recipe by
Sebastian Fitarau

Gnocchi with walnut cream? Now, that's a dish that really really captures the heart of Northern Italy. And look, these tender, chewy little dumplings are made without potatoes—just flour and water. Super light, really. The homemade gnocchi with walnut sauce is topped with this creamy delight similar to pesto but with toasted walnuts instead of basil. Seriously good. It is rich, slightly sweet, and that nutty flavor—wow—just sticks to every bite. Regions like Liguria and Piedmont? They’re famous for using nuts in their sauces. Adds a unique twist from the usual tomato or cheese. Pretty much, the walnut cream gnocchi recipe is rooted in old-school Italian vibes. But it’s all about tasty food on the table fast—no spending hours in the kitchen.

So here's the thing: this dish is perfect for weeknights or big family dinners. Really cozy. The creamy sauce just works with the soft gnocchi, giving you that stick-to-your-ribs feeling while still tasting kinda fancy. You won’t even miss potato gnocchi—this version is just as moist and light, with a bit of rustic bite. And those toasted walnuts? They add a deep, golden flavor that makes the whole dish pop. Especially when you throw in a touch of garlic or a sprinkle of cheese. No question, in Northern Italy, these Italian gnocchi recipes are a staple for using pantry basics and turning them into something satisfying and unique.

And you know what? For anyone who loves easy walnut cream gnocchi, this version’s a game-changer. It's all about big flavor, simple ingredients, and that classic Italian trick—making a great meal out of whatever you’ve got. This dish really really shows that sometimes the best food comes from just a few ingredients and a lot of heart. It's a must-try for anyone wanting a taste of Italy at home. Can't go wrong.

You might also like:

INGREDIENTS

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)
Preparation

How to prepare Gnocchi with Walnut Cream

To prepare the gnocchi with walnut cream, start with the fresh pasta. Mix the flour with a pinch of salt in a bowl 1. Slowly pour the water over the flour 2, stirring first with a wooden spoon, then with your hands 3.

Transfer the dough to a work surface 4 and knead it until you get a smooth and homogeneous consistency 5; if it's too sticky, add a little flour. Cover it with a bowl 6 and let it rest for 5 minutes.

At this point, take the dough again 7 and divide it into pieces 8. Form cylinders about 0.4-0.8 inches in diameter 9.

Then cut them further into pieces of 0.8 inches 10. You can roll them with a fork, or with a gnocchi board 11 to get the classic gnocchi shape 12.

Bring a pot of salted water to a boil 13. In the meantime, prepare the walnut pesto. Toast the walnuts in a pan over low heat for a few minutes 14 and let them cool. Gather them in a tall, narrow container along with the garlic 15.

Add the grated Parmesan 16, salt 17, pepper, and oil 18.

Add a ladle of hot water 19 and blend everything with an immersion blender until you get a smooth and homogeneous cream 20. As soon as the water boils, cook the gnocchi 21.

They will be ready when they surface, after about 2-3 minutes 22. Drain them and toss them directly into a pan where you have already poured the walnut cream 23. Toss everything well 34, adding more cooking water if necessary.

Plate the gnocchi 25, finishing them with a sprinkle of Parmesan and some crumbled walnuts 26. Serve them hot 27.

Storage

We recommend eating the gnocchi right after dressing them; alternatively, you can store them in the refrigerator for one day. 

You can prepare the walnut cream in advance and store it in the refrigerator for 1 day, well sealed in a container. 

You can freeze the raw gnocchi by placing them well spaced on a tray and letting them harden in the freezer for a couple of hours, after which you can transfer them to practical freezer bags, so they won't stick together. You can then cook them directly from frozen.

Tip

For a more velvety texture, blend the walnut cream in short, repeated pulses: this will prevent the mixture from heating too much and you'll obtain a more homogeneous sauce.

For the translation of some texts, artificial intelligence tools may have been used.
SHARE
/5

RELATED RECIPES