Gnocchi with Brie, Guanciale, and Walnuts

Ingredients

• 300 g Gnocchi
• 5 fette Guanciale
• 50 g Shelled walnuts (Approximately)
• Grated cheese
• 200 g Brie
• 100 ml Cream
• 20 g Butter
• Black pepper (To taste)
• Oil (A drizzle, to finish)

Steps

1. 1

   Cook the guanciale in a pan until very crisp, then set it aside.

2. 2

   Crush the walnuts to obtain a coarse crumb.

3. 3

   Toast the walnuts in a pan and set some of them aside.

4. 4

   Add the cream to the walnuts remaining in the pan.

5. 5

   Cut the Brie into small cubes and add it to the cream. Allow the Brie to melt.

6. 6

   Parboil the gnocchi, then transfer them to the fondue and finish cooking them in the sauce.

7. 7

   Add the grated guanciale and toss everything together until well combined.

8. 8

   Plate the gnocchi. Finish with black pepper and a drizzle of oil.

Notes

The description includes butter and grated cheese, but the transcript does not specify when or in what quantity to use them. The cooking times and the quantities of grated cheese, pepper, and oil are not indicated; cook the gnocchi according to the package instructions.

Nutrition per serving

• first course
• pasta
• comfort food
• Italian