Medium 30 - 40 min

Spinach and Walnut Gnocchi

A gnocchi dish with spinach, walnuts and parmesan cheese.

Products used for this recipe


450 g La Molisana Gnocchi

40 g walnut halves

1 onion

2 garlic cloves

1 lemon

100 g baby leaf spinach

100 g parmesan cheese, grated

Olive oil

Salt to taste

Pepper to taste


Set a frying pan on medium heat and toss in walnut halves for 2 minutes. Shake the pan often until they are lightly browned. Set aside.

Dice onion and toss into frying pan on medium-low heat with olive oil. Season with a pinch of salt and pepper and fry, stirring often until golden and soft.

Put the gnocchi in plenty of slightly salted boiling water and drain when they come to the surface.

While the gnocchi cook, finely grate the zest from a lemon. Add the lemon zest and minced garlic to the onion and cook, stirring for 1 minute.

Add the baby leaf spinach to the onion with some gnocchi water, stirring for 2 minutes to just wilt the spinach. Add a squeeze of lemon juice and a pinch more salt or pepper if needed.

Stir to mix, then add the gnocchi and toss together. Serve hot and add toasted walnuts and parmesan cheese on top.
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