Walnut Gnocchi with Mozzarella and Spring Onions
Walnut gnocchi with mozzarella and spring onions is a recipe featuring fresh ingredients from the onion vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 kg starchy potatoes
- Salt
- 2 egg yolks
- 50 g ground walnuts
- 200 g flour (or potato starch)
- nutmeg
- flour (for working)
- 70 g butter
- 150 g walnut kernels
- pepper (ground)
- 3 spring onions (only the green part)
- a handful of basil
- 300 g mini mozzarella balls
Instructions
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1.
Wash the potatoes and cook them in salted water for about 30 minutes. Drain, peel, press through a potato masher and let steam off.
-
2.
Add the egg yolks, ground walnuts and flour to the potatoes. Season with salt and nutmeg. Knead everything into a smooth dough.
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3.
On a floured work surface roll the dough into finger‑thick ropes and cut into pieces about 1.5 cm wide. Roll each piece over a fork’s ridges and cover with a kitchen towel; let rest for about 15 minutes.
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4.
Cook the gnocchi in a pot of boiling salted water for about 5 minutes, until they float to the surface.
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5.
Melt the butter in a large skillet. Add the walnuts and cook until golden brown.
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6.
Lift the gnocchi from the water with a slotted spoon, drain and toss them in the butter, seasoning with salt and pepper.
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7.
Wash and trim the spring onions, slice into thin rings. Arrange the walnut gnocchi on plates with the drained mozzarella balls, sprinkle with spring onions and basil, and serve.
