The word gnocchi comes from the Italian nocchio, meaning 'knot in wood', and the same root for where Carlo Collodi got the name for his character Pinocchio, a puppet made from wood. Gnocchi have been a staple in Italy since Ancient Roman times, as has cheese, beloved of the notoriously indulgent citizens of Rome and extolled by the author Pliny. Pliny enjoined his fellow citizens to delight in a blue cheese from Nemausus (Nîmes) in France, not dissimilar to modern gorgonzola, which, in an approving nod to ancient Roman decadence, we stuff our handmade gnocchi with.
We also include Italian walnuts, which, perhaps bizarrely, the Romans thought looked more like testicles, going as far as to consecrate the walnut tree to Jupiter, the king of the Roman gods, referring the nuts “glands of Jupiter”. We serve our Roman gnocchi with a sumptuous serving of burro e salvia - sage butter - and a sprinkling of beautiful walnuts.
VIew recipe card here
INGREDIENTS (allergens in bold and underlined):
Gnocchi (78%): Potato Puree, Water. Potato Puree contains: Potato Flakes (Sulphites) (42%), Maize Starch, Flour 00 (Wheat), Salt, Potato Starch, Milk Powder, Egg Powder, Preservative: E223 (Sodium metabisulphite), Antioxidant: E304, Acidity regulator: E330, Emulsifier: E471, Stabilizer: E450.
Filling (22%): Gorgonzola Cheese (Milk) (42%), Ricotta Cheese (Milk), Walnut (17%) (Nuts) Italian Grated Cheese (Milk, Salt, Rennet)
Sage Butter: Butter (Milk), Sage, Salt, Black pepper
- Heat a tablespoon of vegetable oil in a frying pan.
- Once hot, pan fry the gnocchi for 3-4 minutes until golden and crispy, stirring frequently.
- Add the butter to the pan. Once the butter has melted and starts to steam and crackle, turn off the heat.
- Sprinkle with the walnut crumb. Buon appetito
|Giant Gorgonzola & Walnut Stuffed Gnocchi with Sage Butter & Walnuts||Grams||Calories|
|Giant Gorgonzola & Walnut Gnocchi||200g||432kCal|
Please note the above nutritional guidance is based on our estimates only.