Flour Gnocchi with Nut Sauce

This recipe offers a delicious and inventive twist on traditional Italian comfort food. Made with simple ingredients like flour and Parmesan, these light and tender dumplings are a perfect base for a rich nut sauce. The sauce, made with toasted mixed nuts, garlic, fresh herbs, and lemon, adds a fragrant flavour that complements the delicate gnocchi beautifully. This pairing creates a sophisticated yet satisfying dish, ideal for a cozy dinner or an elegant brunch, and shows how simple ingredients can come together to make something special.

Serves

4

Preparation Time

20 minutes

Cooking Time

15 minutes

INGREDIENTS

For the gnocchi:

250g Italian type 00 flour
2 large eggs
50g grated Parmesan cheese (optional, for flavour)
A pinch of salt
A little water (if necessary)

For the sauce:

100g mixed shelled nuts (walnuts, almonds, or hazelnuts)
2 cloves of garlic
2 tbsp olive oil
150 ml vegetable stock or water
1 tbsp lemon juice
Salt and pepper to taste
A handful of fresh herbs (parsley, basil, or thyme), optional

METHOD

In a mixing bowl, combine the flour, grated Parmesan if using, and a pinch of salt. Make a well in the centre and break the eggs into it. Mix gently with a fork or your hands until the ingredients come together. Knead lightly until you get a soft but firm dough. If it is too dry, add a teaspoon of water at a time; if too sticky, dust with a little more flour. Divide the dough into 4 portions and roll each into long ropes about 2 cm in diameter. Cut into small pieces about 2 cm long. Optionally, roll each piece over a fork to create ridges. Set aside.

Prepare the sauce by lightly toasting the nuts in a dry frying pan or oven until fragrant, then let them cool. In a food processor or blender, combine the toasted nuts, garlic, olive oil, lemon juice, and a pinch of salt and pepper. Blend until smooth or slightly chunky, depending on your preference. Add the vegetable stock or water gradually until the sauce reaches your desired consistency. Transfer to a small saucepan and warm gently over low heat. Add chopped fresh herbs if desired.

Bring a large pot of salted water to a boil and cook the gnocchi until they float to the surface, about 2-3 minutes. Remove with a slotted spoon.

Toss the cooked gnocchi with the nut sauce and garnish with extra herbs or grated Parmesan if desired.