Get the Recipe: Pear and Walnut Gnocchi
A quick and easy meatless main, this pear and walnut gnocchi is deliciously different. A great 30-minute Fall dinner.
Ingredients
- 14 oz (400 g) gnocchi, cooked according to package directions *see Note 1 below
- 2 Tablespoons butter
- 1/4 cup walnuts, chopped
- 1/2 cup onion, thinly sliced
- 1 Bartlett pear, peeled and thinly sliced
- 3-4 Tablespoons white wine, or chicken broth
- 1/4-1/3 cup heavy cream
- 2 cups Swiss chard, top leaves only or baby kale or spinach, finely chopped
- Salt and freshly ground pepper
For serving:
- Shaved parmesan cheese
- 2-3 Tablespoons walnuts, finely chopped
- Freshly ground pepper
Instructions
- Bring a large pot of water to boil. Season generously with salt and cook the gnocchi according to the package instructions.
- Meanwhile, melt the butter in a large skillet over medium heat. Add the walnuts and onion and cook, stirring regularly, until the onion is softened.
- Tip! To prepare the pear, peel the pear, then cut it into quarters. Use a sharp knife to remove the spine (between the stem end and the core) and cut away the core/seed part. Thinly slice the pear quarters. I only used 3/4 of the pear, as my pear was a good size. If using a smaller pear, you might use the entire pear. If you're a little nervous about the pear, you can just use 1/2 of the pear :)
- Add about 3/4 to all of the pear slices to the skillet and cook together with the walnuts and onion until the pear has softened. Add the wine to the pan and allow it to simmer for 1-2 minutes to cook off the alcohol.
- When the gnocchi is cooked, spoon it into the skillet with a slotted spoon. Add the cream to the skillet and season generously with salt and pepper. Allow the sauce to simmer for 3-4 minutes to reduce, then stir in the chard (or baby kale or baby spinach). Cook, stirring regularly, until the greens have wilted.
- Serve garnished with shaved parmesan cheese, additional finely chopped walnuts and freshly ground pepper.
Notes
Note 1: You can use shelf-stable, refrigerated or frozen gnocchi. Simply cook in boiling water according to the package directions.
Tips!
This dish is great as written, but would also be lovely with an added salty note from a bit of pancetta or bacon. Simply chop the pancetta or bacon and brown it up in the skillet before adding the onion. (If using bacon, spoon off any excess fat in the pan before proceeding.)
Gnocchi is quite hearty, so the serving size is a bit smaller. I like to serve it with a salad or roasted broccoli or green beans.
Be sure to read the notes above this recipe card, for substitution suggestions and step-by-step photos that you might find helpful.
Serving: 1serving, Calories: 391kcal, Carbohydrates: 47g, Protein: 7g, Fat: 20g, Saturated Fat: 8g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 4g, Trans Fat: 0.2g, Cholesterol: 32mg, Sodium: 426mg, Potassium: 220mg, Fiber: 5g, Sugar: 6g, Vitamin A: 1510IU, Vitamin C: 9mg, Calcium: 62mg, Iron: 4mg
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