We use cookies
We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies.
Our cookie policy.
20 minutes
- 50 g shelled unsalted walnut halves
- 400 g cavolo nero
- 100 g mascarpone cheese
- 100 g Gorgonzola cheese
- 800 g potato gnocchi
- In a frying pan over medium heat, toast the walnuts until golden, then set aside. Remove and discard the stems from the cavolo nero, blanch in boiling salted water for 4 minutes. Place two-thirds of the cavolo in a blender. Roughly chop the remaining cavolo on a board. Add mascarpone and most of the Gorgonzola to the blender and blend until smooth, adding a splash of cooking water if needed. Season with sea salt and black pepper. Cook gnocchi in the boiling water for 3 minutes until they float to the surface, then drain and toss in the pan with the green sauce and chopped cavolo. Fold in most of the walnuts, remaining Gorgonzola, and walnuts. If desired, grill for a few minutes until gratinated before serving.
Similar Recipes
- 40min
Festive greens gnocchi
Homemade gnocchi with vibrant green sauce – a cozy post-holiday activity. Soft, light pillows with a fresh twist. Kid-friendly way to sneak in green veggies. Top with crispy breadcrumbs and mild cheese for little ones.
- 30min
Gnocchi minestrone recipe
30-minute gnocchi minestrone with speck and zesty pesto topping - a hearty, elevated twist on a classic favorite!
- 25min
Winter Greens with Chipotle Broth
Spicy chipotle broth brings out bold flavor in simmered greens for a quick and easy winter side dish.
- 20min
Winter Greens with Pomegranate-Champagne Vinaigrette
Vibrant winter salad with pomegranate and champagne vinaigrette.
- 25min
Braised winter greens with smoked pork
Sunday roast's ideal side: braised winter greens with smoked pork.