· recipe ·
Gnocchi with Ligurian-Inspired Walnut Sauce
Bread soaked in milk gives a walnut sauce body without a cooked roux. The texture can be smooth while still retaining a little of the nuts' character.
Time and servings
- Prep
- 40 min
- Cook
- 80 min
- Total
- 120 min
- Servings
- 4
Nutrition per serving
- Calories
- about 730
- Protein
- 22 g
- Fat
- 41 g
- Carbs
- 75 g
Choose boiling or baking
Choose boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Mix the warm potato with the egg yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add more of the listed flour a spoonful at a time. Stop when it is soft and slightly tacky; you may not need all the flour.
Roll and cut the dough
Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Soak the bread
Tear the white bread into a bowl, pour over the whole milk, and press once so every piece is moistened. Leave it for 10 minutes.
Toast the walnuts
While the bread soaks, toast the walnuts in a dry skillet over medium heat until fragrant but not dark. Spread them on a plate to cool for 5 minutes.
Heat the cooking water
Bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.
Blend the walnut sauce
While the water heats, finely grate the Parmesan. Put it with the cooled walnuts, soaked bread and milk, garlic, olive oil, marjoram, and black pepper in a food processor or blender. Process until mostly smooth, scraping the bowl as needed, and transfer to a serving bowl.
Poach and reserve water
Lower the gnocchi into the gently boiling water and stir once. When they float, reserve 3/4 cup180 ml cooking water, then lift the gnocchi directly into the serving bowl.
Loosen off heat
Fold the gnocchi through the walnut sauce, adding warm cooking water a tablespoon at a time until it coats the ridges without clumping. Do not put the bowl over direct heat. Scatter the pomegranate arils over the top and serve.
