Gnocchi Di Patate Con Salsa Di Noci

Ingredients

1 clove garlic
1 handful parsley leaves
1 pinch salt
1 dinner roll or slice of bread, crust removed
1 cup milk
1 tablespoon Greek yogurt

Preparation

1
Put 200g of walnuts, a clove of garlic a handful of parsley, a pinch of salt and freshly ground pepper in a food processor. Process until you have a rough paste. Then add a dinner roll or thick slice of bread, with the crust removed, soaked in milk and squeezed dry, olive oil, grated parmesan cheese and (if you have some on hand) a tablespoon of Greek yogurt. Start processing and, as the you process, add either milk, cream or 'half-and-half' through the funnel until the mixture forms a fairly smooth sauce.
2
Take your gnocchi (see recipe for homemade potato gnocchi or just use store-bought) and boil them in well salted water until they come to the surface of the water. Transfer them from the water with a slotted spoon into a large bowl, add a generous dollop of the walnut sauce, some more grated cheese and, if you like--although some sources call it heresy--a nut of butter. Mix gently with a spatula, adding a bit of the pasta water to thin out the sauce if need be. Serve immediately with additional grated cheese for those who want it.

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About

Everyone knows about gnocchi with pesto sauce. But have you tried another, less known raw sauce from Liguria: salsa di noci or walnut sauce? Lookswise, this dish may not be particularly spectacular--it's rather pale and wan, in fact--but the taste is really something special.

See blog post from "Memorie di Angelina" for the full recipe with tips and tricks!

Yield:

1.0 servings

Added:

December 5, 2009

Creator:

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