Gnocchetti sardi with walnuts in sorrento
Instructions
Break the walnuts, keeping a dozen whole walnuts that will serve for the decoration of the plate.
Put in the mixer the shelled walnuts, pine nuts, 50 g Parmesan cheese, 30 g of oil extra virgin olive oil, 30 g of butter and a few leaves of fresh basil.
Blend for a few seconds until a smooth cream.
Boil the gnocchetti sardi al dente and meanwhile make wither a 30 g shallots in oil and 30 g of butter.
Add the cream, drained noodles and stir-fry.
If the dough is too dry, add a tbsp of cooking water.
Garnish the plates with the walnuts whole walnuts and sprinkle with the remaining Parmesan.
Ingredients and dosing for 4 persons
- 350 g of type sardinian pasta dumplings
- 80 g of parmigiano
- 500 g of sorrento nuts fresh
- 60 g of olive oil extra virgin
- 60 g of butter
- 50 g of pine nuts
- 1 shallot
- 1 sprig of basil
- Salt
- Pepper