Winter greens gnocchi
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.
Ingreadient :
- 50 g shelled unsalted walnut halves
- 400 g cavolo nero
- 100 g mascarpone cheese
- 100 g Gorgonzola cheese
- 800 g potato gnocchi
Direction :
- 50 g shelled unsalted walnut halves
- 400 g cavolo nero
- 100 g mascarpone cheese
- 100 g Gorgonzola cheese
- 800 g potato gnocchi
