Gnocchi with Hazelnut Sauce

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A sweet and savory sauce of hazelnuts and parsley tops a heart dish of potato gnocchi in this recipe. The flavors of cherry tomatoes and extra virgin olive oil only serve to bring out the earthy, nutty flavors.

Ingredients:

• 1 (1-pound) package DeLallo Potato Gnocchi
• 1 cup hazelnuts, blanched
• 1/2 cup Italian flat-leaf parsley, rough chopped
• 1 clove garlic, minced
• 1 cup grape tomatoes, halved lengthwise
• Juice 1/2 lemon, about 2 tablespoons
• 1/3 cup DeLallo Extra Virgin Olive Oil
• Salt and pepper

Directions:

Heat a dry skillet over medium-high heat. Toast hazelnuts until lightly browned in spots, about 3 minutes. Using a food processor, chop hazelnuts until most are finely chopped, but leave some pieces larger and still visibly hazelnuts. (Be careful not to make hazelnut butter.)

Combine hazelnuts, chopped parsley, minced garlic, sliced grape tomatoes, lemon juice and Extra Virgin Olive Oil. Toss gently to combine. Add salt and pepper to taste.

When gnocchi water boils, add salt, then pasta. Cook gnocchi 3 to 4 minutes, until most bob to the surface. Drain and spoon onto individual plates or bowls. Spoon sauce over top and serve.

Serves 4 Printer-friendly version