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Walnut Gnocchi
Walnut Gnocchi
(Gnocchi alle Noci)
 
 
Ingredients:

1 and 3/4 lbs (800 grams) potatoes
12 shelled walnuts, finely chopped
2 eggs, lightly beaten
1 tablespoon semolina
4 oz (120 grams) Parmigiano cheese, freshly grated
1 and 1/2 oz (40 grams) butter, melted
Salt and pepper

Directions:

Steam the potatoes for about 20-25 minutes until tender.
 
Mash with a potato masher while still hot and knead with 3 oz (80 grams) of Parmigiano cheese, walnuts and eggs.

Season with salt to taste, then add the semolina. Gnocchi dough should be well mixed and the right consistency. Add more semolina, if necessary.

Shape into long rolls, cut into shorter lengths and press them gently against the underside of a grater.

Bring a large pan of lightly salted water to a boil.
 
Add the gnocchi, a few at a time, and remove with a slotted spoon as they rise to the surface.

Place on a warm serving dish and pour the melted butter over them.
 
Sprinkle with the remaining Parmigiano cheese and season with pepper. Serves 4.

That's it!
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