This salsa di noci recipe (also known as walnut sauce) hails from Liguria, often being prepared to dress gnocchi and pasta or simply served as a dip or spread. The rich, creamy flavour makes it perfect for colder weather and it can be made in minutes.
Place the bread into the milk and leave to soak for a couple of minutes
35g of white bread, crusts removed
100ml of milk
2
Put the soaked bread into a blender along with the walnuts, Parmesan, garlic and oil. Blend to a smooth paste, slowly adding the leftover milk back in to reach the desired consistency
Often served with gnocchi or long, flat pasta shapes such as tagliatelle or pappardelle. Add some toasted walnut pieces for extra crunch and a sprinkling of chopped parsley
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