Whole Wheat Gnocchi With Walnut Sauce Recipes

GNOCCHI WITH GARLIC SCAPES AND WALNUTS

Steps:

• Roast walnuts in a pan over medium heat until nuts start to turn golden brown and become fragrant. Allow to cool and roughly chop.
• Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
• Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain well. Put in prepared baking dish in one layer. Sprinkle walnuts over gnocchi.
• Trim garlic scapes if needed by cutting off ends and tips. If you have very fresh and young stalks you can use the entire stalk. Finely chop.
• Melt butter in a pan over medium heat. Add garlic scapes and saute for 1 minute. Don't brown butter. Season with salt and pepper and layer over gnocchi. Sprinkle evenly with Parmesan cheese.
• Bake in the preheated oven until heated through, about 10 to 15 minutes.

WHOLE-WHEAT GNOCCHI WITH WALNUT SAUCE

Steps:

• Note: The following walnut sauce is a variation of a very old Ligurian recipe where sometimes bread crumbs and milk are added. Traditionally, the gnocchi were made with chestnut flour. Preparation: In a small pot, bring less than a quart of water to a boil. Drop the walnuts into the boiling water and turn off the flame after a minute or so. Let them sit for an hour in the water so that they release their bitterness. Drain them and peel the skin as much as you can. Put them in a blender and add all the rest of the ingredients except the marjoram. After blending, add the marjoram leaves and adjust with salt and pepper and stir. If the sauce is too thick, add some milk. The sauce should have a nice creamy consistency. In a large sauce pan, bring 4 quarts of water to boil, gently place the gnocchi into the boiling water and cook them at a simmer for 3 to 5 minutes. Reserve some of this cooking water. Drain the gnocchi with a sieve and place them in a warm bowl. Mix the gnocchi with the walnut sauce, adding some of the reserved hot water if needed, and serve immediately. Sauce variation: The walnut sauce can be made in the same way as above, except using pecorino instead of parmigiano, and basil instead of marjoram. This variation has the flavor of the Marche region.

WHOLE WHEAT RICOTTA GNOCCHI

Steps:

• In a wire strainer press any excess moisture out of the ricotta.
• In a bowl, lightly beat the egg, add ricotta, and parmesan cheese. Slowly add in the 1 cup of flour, 1/3 cup at a time. Only add as much flour as you need to create a workable dough. This may be a little less than 1 cup to a bit more than 1 cup. (About 1 tbsp less than 1 cup worked perfectly for me) .
• Divide the dough into 6-8 pieces, and with your hands roll each piece of dough into long logs as thick as your thumb; Cut into 1 inch slices. With a fork, press down on each gnocchi so you can see groves on each gnocchi, then gently re-shape it if it got a bit squished.
• Gently place gnocchi on a lightly floured baking sheet. Continue with the rest of the dough in this manner; If not using immediately, place in the refrigerator.
• To cook the gnocchi, drop into lightly salted water and remove as soon as they float to the top, after 1 or 2 minutes. Scoop out of water with a slotted spoon and serve immediately with your favourite sauce!