Gnocchi filled with Gorgonzola cheese, with guanciale, walnut pesto and fried arugula
- Gnocchi filled with Gorgonzola cheese: 350 g
- Guanciale: 100 g
- Walnuts: 100 g
- Milk: 80 g
- Bread: 15 g
- Parmesan cheese: 15 g
- Garlic: 1 clove
- Extra virgin olive oil: 2 tbsps
- Arugula/Rocket: to taste
- Frying oil: to taste
- Salt: to taste
Soak the slices of bread in a bowl filled with milk. Blanch the walnuts for a few minutes. Peel the nuts and place in a food processor. Squeeze the bread, place it in the processor as well, along with 1 clove of garlic, parmesan cheese and salt. Process until well chopped and uniform.
With the motor running, add the oil and milk until well combined. Keep the walnut pesto in the fridge until serving.
Fry the arugula for the final decoration, while cooking the diced guanciale in a skillet.
In the same skillet, add water to the guanciale fat to cook the gnocchi. Stir with the walnut sauce and the guanciale. Finally, top with fried rucola.
Thanks to V.B-Food is Good 31