| Prep: 20 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 310 | 23g | 8g | 14g |
| sugars | fibre | protein | salt |
| 2g | 3g | 11g | 0.6g |
Why I Love Italian Gnocchi di Spinaci con Salsa alle Noci
As someone who revels in the intricate tapestry of flavors that diverse culinary traditions offer, the Italian dish, Gnocchi di Spinaci con Salsa alle Noci, holds a particularly special place in my heart. This recipe captures the essence of Italian cuisine, blending rich, wholesome ingredients into a comforting yet elegant dish. For a Louisiana native with French roots like myself, it’s a beautiful confluence of tastes that reminisces French sophistication while embracing the heartiness inherent in Creole cooking.
A Love Affair with Spinach Gnocchi
From the moment you take your first bite of Gnocchi di Spinaci con Salsa alle Noci, the delicate flavors of spinach and ricotta, punctuated by the warmth of nutmeg, transport you straight to an Italian countryside kitchen. The tender gnocchi, made by blending fresh spinach with creamy ricotta and Parmesan, embody both simplicity and sophistication. There’s a particular joy in crafting gnocchi from scratch, feeling the dough come together in your hands, and rolling it into pillow-like puffs of delight. If you enjoy the classic potato gnocchi, you’ll find this spinach variation to be a refreshing and slightly more nuanced version.
The Magic of Walnut Sauce
The true pièce de résistance of this dish, however, is the walnut sauce. Walnuts bring an earthy depth that pairs exquisitely with the creaminess of the heavy cream and the umami of garlic and Parmesan. This sauce is inspired by the traditional Italian salsa di noci, commonly used in Ligurian cuisine. Its robust flavor profile transforms the humble spinach gnocchi into a gourmet experience, perfect for a special occasion or a comforting night in.
Gnocchi di Spinaci con Salsa alle Noci also pairs elegantly with complementary dishes. For a harmonious meal, consider serving it alongside a light arugula and fennel salad, dressed simply with lemon and olive oil. The zesty salad provides a refreshing counterpoint to the rich gnocchi and sauce.
Although inspired by traditional Italian cuisine, this recipe has a personal twist that draws from a visit to Jamie Oliver’s exquisite gnocchi recipes. His passion for fresh, uncomplicated ingredients shaped my own approach to cooking, emphasizing that the tastiest meals often come from the simplest ingredients.
For those who enjoy exploring culinary parallels, you might find similarities between this dish and Malatfi, the ricotta-based gnocchi often dubbed as the “imperfect gnocchi” for its rustic appearance. Both dishes share a foundation of ricotta and greens, celebrating the natural flavors of their primary ingredients.
Ultimately, my love for this recipe stems from the way it bridges my culinary heritage with my passion for discovering new flavors. Each bite of Gnocchi di Spinaci con Salsa alle Noci is an invitation to savor the essence of Italy, while also finding a touch of warmth and familiarity that resonates deeply with my own gastronomic journey.
What You’ll Need
- 1 lb fresh spinach
- 1 cup ricotta cheese
- 1 egg
- 1/2 cup grated Parmesan cheese
- 1/2 cup all-purpose flour
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- For the Walnut Sauce:
- 1 cup walnuts
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 garlic clove
- 2 tablespoons olive oil
- Salt to taste
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Method
Step One
Wash the fresh spinach thoroughly and blanch it in boiling water for about 2-3 minutes. Drain and let it cool. Once cooled, squeeze out as much water as possible and chop finely.
Step Two
In a large mixing bowl, combine the chopped spinach, ricotta cheese, egg, grated Parmesan cheese, all-purpose flour, nutmeg, salt, and pepper. Mix well until all ingredients are fully incorporated.
Step Three
On a floured surface, take small portions of the spinach mixture and roll them into small balls to form the gnocchi. Place the gnocchi on a tray lined with parchment paper.
Step Four
Bring a large pot of salted water to a gentle boil. Carefully add the gnocchi to the boiling water in batches. Cook until they rise to the surface, which should take about 2-3 minutes. Remove the gnocchi with a slotted spoon and set aside.
Step Five
For the walnut sauce, start by toasting the walnuts in a dry skillet over medium heat until they are fragrant, about 5 minutes. Remove from heat and let them cool slightly.
Step Six
In a blender or food processor, combine the toasted walnuts, heavy cream, grated Parmesan cheese, garlic clove, olive oil, and salt. Blend until smooth and creamy. Adjust the seasoning with salt if needed.
Step Seven
In a large saucepan, gently heat the walnut sauce over low heat. Add the cooked gnocchi to the saucepan and toss them gently to coat with the sauce.
Step Eight
Serve the gnocchi di spinaci con salsa alle noci immediately, garnished with additional grated Parmesan cheese if desired. Enjoy your meal!
