Gnocchi with spinach and Gorgonzola sauce and cashew crunch
Peel the onion and garlic and slice them into rings and slices, respectively. Heat olive oil in a pan and sauté the onion and garlic over medium heat for 3–4 minutes until translucent. Meanwhile, wash, sort, and spin-dry or drain the spinach. 1 red onion, 1 clove of garlic, 1 tbsp olive oil, 120 g spinach.
Ingredients · Servings 4
- 1 red onion
- 1 clove of garlic
- 1 tbsp olive oil
- 120 g Spinat
- 1 lemon
- 100 g Gorgonzolakäse
- 100g whipping cream
- Salt
- Pfeffer
- ground nutmeg
- 100g KLUTH Cashew Nuts
- 1. Butter
- 1 tsp dried sage
- 1 tsp tomato paste
- 600 g Gnocchi
Method · 25 min
- Peel the onion and garlic and slice them into rings or slices. Heat olive oil in a pan and sauté the onion and garlic over medium heat for 3–4 minutes until translucent. Meanwhile, wash, sort, and spin-dry or drain the spinach.
- Add the spinach to the pan with the juice and zest of the organic lemon and sauté for 2–3 minutes, until the spinach has wilted slightly. Add the Gorgonzola and cream and simmer over low heat for 6–8 minutes until creamy. Season with salt, pepper, and freshly grated nutmeg.
- Meanwhile, chop the cashew nuts. Heat butter in a pan and toast the cashew nuts, sage, and tomato paste over medium-high heat for 3-4 minutes until crispy.
- Cook the gnocchi in boiling salted water for 2–3 minutes. Drain and set aside. Serve the gnocchi with spinach and Gorgonzola sauce and cashew crunch.
- Add the spinach to a pan with the juice and zest of the organic lemon and sauté for 2–3 minutes, until the spinach has wilted slightly. Add the Gorgonzola and cream and simmer gently for 6–8 minutes until creamy. Season with salt, pepper, and freshly grated nutmeg. Ingredients: 1 lemon, 100g Gorgonzola cheese, 100g heavy cream, salt, pepper, ground nutmeg.
- Meanwhile, chop the cashews. Heat butter in a pan and toast the cashews, sage, and tomato paste over medium-high heat for 3-4 minutes until crispy. 100g KLUTH cashews, 1 tbsp butter, 1 tsp dried sage, 1 tsp tomato paste.
- Cook the gnocchi in boiling salted water for 2–3 minutes. Drain and set aside. Serve the gnocchi with spinach and Gorgonzola sauce and cashew crunch. 600 g gnocchi.
