Whole Wheat Gnocchi with Walnut Sauce

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Something unusual to surprise your friends—very simple and healthy with a rich flavor and unique presentation. This is a variation of a very old Ligurian recipe where sometimes breadcrumbs and milk are added.

Ingredients:

• 2 cups shelled walnuts
• 1/2 cup grated Parmigiano-Reggiano
• 1 clove garlic
• 3 tablespoons DeLallo Extra Virgin Olive Oil
• 2 tablespoons dry white wine
• Salt and pepper
• A few stems fresh marjoram
• 3 tablespoons whole milk
• 1 (1-pound) DeLallo Whole Wheat Gnocchi

Directions:

In a small pot, bring less than a quart of water to a boil. Add the walnuts to the boiling water and turn off the flame after a minute or so. Let them sit for an hour in the water so that they release their bitterness. Drain, then peel the skin. In a blender, combine them with the rest of the ingredients, except the marjoram. After blending, add the marjoram leaves and adjust with salt and pepper and stir. If the sauce is too thick, add some milk. The sauce should have a nice creamy consistency.

In a large pot, bring 4 quarts of water to boil. Gently place the gnocchi into the boiling water and cook them at a simmer for 3 to 5 minutes, or until they float to the top. Reserve 1 cup of pasta water for sauce. Drain the gnocchi with a sieve and place them in a warm bowl. Mix the gnocchi with the walnut sauce, adding some of the reserved hot water if needed. Serve immediately.

Sauce variation: The walnut sauce can be made in the same way as above, except using Pecorino Romano instead of Parmigiano, and basil instead of marjoram. This variation has the flavor of the Marche region.

Serves 4 Send to friend Printer-friendly version