I want to make a Gnochi Sauce Pasta (Walnut) or any Sauce that uses walnut, 4 servings please.?!
1/2 clove garlic, minced
1 slice bread, crusts removed
2/3 cup whole milk
1 ounce grated Parmesan, plus more for garnish
3 to 4 tablespoons olive oil (preferably Ligurian)
Salt and pepper
1/2 cup chopped Italian parsley, for garnish
Put a large saucepan of water on to boil, and toast the walnuts in a dry frying pan until they begin to make a nutty aroma. Put the bread in a bowl and cover with the milk. Put most of the toasted walnuts (reserving about 1 ounce for garnish) into a blender along with the garlic, bread soaked in milk, and Parmesan. Blend until it turns smooth and creamy, then pour in the oil and season well with salt and pepper before blending again. Mixing it into the pasta (splash in a little pasta cooking liquid to make the sauce less thick if needed). Roughly chop the remaining walnuts and toss them over the top along with some more Parmesan and the chopped parsley.
Answers: 6 ounces shelled walnuts
1/2 clove garlic, minced
1 slice bread, crusts removed
2/3 cup whole milk
1 ounce grated Parmesan, plus more for garnish
3 to 4 tablespoons olive oil (preferably Ligurian)
Salt and pepper
1/2 cup chopped Italian parsley, for garnish
Put a large saucepan of water on to boil, and toast the walnuts in a dry frying pan until they begin to make a nutty aroma. Put the bread in a bowl and cover with the milk. Put most of the toasted walnuts (reserving about 1 ounce for garnish) into a blender along with the garlic, bread soaked in milk, and Parmesan. Blend until it turns smooth and creamy, then pour in the oil and season well with salt and pepper before blending again. Mixing it into the pasta (splash in a little pasta cooking liquid to make the sauce less thick if needed). Roughly chop the remaining walnuts and toss them over the top along with some more Parmesan and the chopped parsley.
You can serve Gnochi with any sauce you wish. It could be tomato sauce only or chop meat sauce, or just plain butter with cheese is real nice.
PASTA WITH GORGONZOLA AND WALNUT SAUCE
2 tbsp. butter
5 green onions, finely chopped
1 tbsp. plus 2 tsp. fresh thyme, chopped or 1 1/2 tsp. dried, crumbled
2 c. whipping cream
1/2 lb. Gorgonzola cheese, crumbled
Freshly ground pepper
1 1/2 lb. gnocchi
1 c. walnuts, coarsely chopped
1/2 c. freshly grated Romano or Parmesan cheese (about 2 oz.)
Melt butter in heavy medium skillet over medium heat. Add shallots and saute until translucent, about 5 minutes. Stir in thyme. Add cream and Gorgonzola and stir until cheese melts and sauce thickens slightly. Season with pepper. Can be prepared 1 day ahead. Cover and refrigerate. Re-warm over low heat before using.
Cook pasta in large pot of rapidly boiling salted water until they rise to the top, stirring occasionally. Drain well. Return to pot. Add sauce and stir over low heat until pasta is coated. Mix in walnuts. Transfer to serving dish. Sprinkle with Romano cheese and serve immediately.