Jamie Oliver 5 Ingredients Winter Greens Gnocchi is made with walnuts, cavolo nero, mascarpone cheese, Gorgonzola cheese, and potato gnocchi. This delicious gnocchi recipe creates a vegetarian dinner that takes about 20 minutes to prepare and can serve up to 4 people.
This Winter Greens Gnocchi Recipe Is From 5 Ingredients Mediterranean Cookbook by Jamie Oliver.
Ingredients Needed:
- 50g shelled unsalted walnut halves
- 400g cavolo nero
- 100g mascarpone cheese
- 100g Gorgonzola cheese
- 800g potato gnocchi
How To Cook This Green Gnocchi:
- Toast the walnuts: Heat a frying pan over medium heat and toast the walnuts until golden. Set aside.
- Blanch the cavolo nero: Tear out the stems and discard. Blanch the leaves in salted boiling water for 4 minutes. Use tongs to transfer two-thirds of the cavolo into a blender, leaving the remaining water in the pan.
- Blend the sauce: Add mascarpone and most of the Gorgonzola to the blender with the cavolo. Blitz until smooth, loosening with a bit of cooking water if needed. Season with salt and pepper.
- Cook the gnocchi: Cook the gnocchi in the same boiling water for 3 minutes, or until they float. Drain, then toss with the sauce and chopped cavolo nero.
- Add the walnuts and Gorgonzola: Crumble most of the walnuts into the gnocchi, break over the remaining Gorgonzola, and mix. Garnish with the remaining walnuts. Serve immediately or place under the grill for a few minutes to gratinate.
Recipe Tips
- Chop the cavolo nero well: After removing the stems, chop the leaves finely so they blend smoothly into the sauce and mix evenly with the gnocchi.
- Balance the Gorgonzola flavor: Gorgonzola is strong, so start with a small amount and taste before adding more. This helps avoid an overpowering taste.
- Save some pasta water: When draining the gnocchi, keep a little pasta water to loosen the sauce if it becomes too thick.
- Grill for extra texture: Grilling the dish at the end adds a nice crunchy layer to the soft gnocchi and creamy sauce, giving the dish more texture and flavor.
How To Store & Reheat Leftovers
Storing: Store any leftover gnocchi in an airtight container in the fridge for up to 3 days.
Freezing: You can freeze the cooked gnocchi. Place it in a freezer-safe container or bag, and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating: To reheat, place the gnocchi in a frying pan with a splash of water or milk over low-medium heat until warmed through.
Nutrition Facts
- Calories: 646 kcal
- Fat: 29.4g
- Saturated Fat: 13.6g
- Protein: 18.9g
- Carbohydrates: 75.2g
- Sugars: 3.5g
- Salt: 2.4g
- Fibre: 3.4g
Try More Jamie Oliver 5 Ingredients Recipes:
- 5 Ingredients Aubergine Flatbreads
- 5 Ingredients Kafteji
- 5 Ingredients Cucumber Fritters
- 5 Ingredients Squash Tagine
- 5 Ingredients Minty Courgette Tart
Jamie Oliver 5 Ingredients Winter Greens Gnocchi
Description
Jamie Oliver 5 Ingredients Winter Greens Gnocchi is made with walnuts, cavolo nero, mascarpone cheese, Gorgonzola cheese, and potato gnocchi. This delicious gnocchi recipe creates a vegetarian dinner that takes about 20 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Toast the walnuts: Heat a frying pan over medium heat and toast the walnuts until golden. Set aside.
- Blanch the cavolo nero: Tear out the stems and discard. Blanch the leaves in salted boiling water for 4 minutes. Use tongs to transfer two-thirds of the cavolo into a blender, leaving the remaining water in the pan.
- Blend the sauce: Add mascarpone and most of the Gorgonzola to the blender with the cavolo. Blitz until smooth, loosening with a bit of cooking water if needed. Season with salt and pepper.
- Cook the gnocchi: Cook the gnocchi in the same boiling water for 3 minutes, or until they float. Drain, then toss with the sauce and chopped cavolo nero.
- Add the walnuts and Gorgonzola: Crumble most of the walnuts into the gnocchi, break over the remaining Gorgonzola, and mix. Garnish with the remaining walnuts. Serve immediately or place under the grill for a few minutes to gratinate.
Notes
- Chop the cavolo nero well: After removing the stems, chop the leaves finely so they blend smoothly into the sauce and mix evenly with the gnocchi.
- Balance the Gorgonzola flavor: Gorgonzola is strong, so start with a small amount and taste before adding more. This helps avoid an overpowering taste.
- Save some pasta water: When draining the gnocchi, keep a little pasta water to loosen the sauce if it becomes too thick.
- Grill for extra texture: Grilling the dish at the end adds a nice crunchy layer to the soft gnocchi and creamy sauce, giving the dish more texture and flavor.