Gnocchi With Red Walnuts Cream Sauce

I’ve never seen red walnuts until I came across the Sanguinetti Family Farm’s Red Walnuts. Red Walnuts are no-gmo California grown raw walnuts with a mild flavor and a sparkly red color. Although Red Walnuts are beautiful on salad and baked goods, I used them to develop a delicious first course (primo piatto) : Gnocchi With Red Walnuts Cream Sauce.

I would recommend to pair this dish with Pigato or Vermentino wine.

A special thanks to Sanguinetti Red Walnuts

http://red-walnuts.com

Buon Appetito!!!

Photo by Ale Gambini

INGREDIENTS

1.1 pound gnocchi

5 ounces Red Walnuts

1 garlic clove, chopped

1 tablespoon Italian parsley, chopped

1 pinch of salt

1 pinch of ground nutmeg

7 tablespoons unsalted butter, melted

½ cup heavy cream

½ cup parmesan cheese, grated

4 Red Walnuts coarsely chopped, to sprinkle

parmesan cheese, to sprinkle

DIRECTIONS

– Toast the red walnuts in a large plain skillet for a couple of minutes. Allow to cool.

– Grind the walnuts in a food processor or high speed blender, then add chopped garlic, chopped parsley, salt, nutmeg, heavy cream, melted butter and parmesan cheese. Whirr all the ingredients together until smooth and creamy.

– Place the red walnuts cream sauce onto a large serving bowl.

– Drop the gnocchi into a pot of boiling salted water and cook until they rise to the surface (usually 1 minute).

– Remove the gnocchi quickly with a skimmer, shake off the excess of water and place them over the red walnuts cream sauce.

– Stir gently until well blended.

– Serve hot, sprinkled with chopped walnuts and parmesan cheese.