Winter greens gnocchi

Name: Winter greens gnocchi
Total time: 20 min
Yield: 4 as a main or 8 as a side
Ingredients: 50 g shelled unsalted walnut halves; 400 g cavolo nero; 100 g mascarpone cheese; 100 g Gorgonzola cheese; 800 g potato gnocchi

Vivid black cabbage & mascarpone Gorgonzola sauce

“Typically gnocchi is served like a pasta course in Italy, but unconventionally I love serving it like you would a potato side, and this is the most surprising way to celebrate winter’s brassica bounty. ”

Serves 4 as a main or 8 as a side

Cooks In20 minutes

DifficultyNot too tricky

Winter warmers Pasta & risotto Lunch & dinner recipes Sides

Nutrition per serving

Calories 646 32%
Fat 29.4g 42%
Saturates 13.6g 68%
Sugars 3.5g 4%
Salt 2.4g 40%
Protein 18.9g 38%
Carbs 75.2g 29%
Fibre 3.4g -

Of an adult's reference intake

5 Ingredients Mediterranean

By Jamie Oliver

BUY THE BOOK

Tap For Method

Ingredients

US
Metric

Would you rather see the UK version? Would you rather see the US version? Would you rather see the Australian version? Would you rather see the German version? Would you rather see the Dutch version? Você prefere ver a versão em português? Close

50 g shelled unsalted walnut halves
400 g cavolo nero
100 g mascarpone cheese
100 g Gorgonzola cheese
800 g potato gnocchi

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

5 Ingredients Mediterranean

By Jamie Oliver

BUY THE BOOK

Tap For Ingredients

Method

Toast the walnuts in a frying pan on a medium heat until golden, then put aside. Tear the stems out of the cavolo nero and discard, then blanch in boiling salted water for 4 minutes. Use tongs to carefully transfer two-thirds of the cavolo straight into a blender, leaving the pan of water on the heat. Remove the remaining cavolo to a board and roughly chop it. Add the mascarpone and most of the Gorgonzola to the blender and blitz until super-smooth, loosening with a splash of cooking water,
if needed. Taste and season to perfection with sea salt and black pepper.

Cook the gnocchi in the pan of boiling water for 3 minutes, or until they float to the surface, then drain and toss in the pan with the green sauce and chopped cavolo. Crumble over and fold through most of the walnuts, break over the remaining Gorgonzola and walnuts, then either serve straight away or pop under the grill for a few minutes, until beautifully gratinated.