Creamy Gnocchi Recipe with Dolcelatte, Figs and Hazelnuts

This creamy gnocchi recipe is true comfort food. Not because its familiar, but it warms you up and leaves you wanting more of the creamy gnocchi. Gnocchi can be a big hit and miss for me. They can be much too dry, but lately I’ve been finding delicious gnocchi recipes, like this gnocchi with pistachios, chorizo and pine nuts. This creamy gnocchi bake is another good one.

In this recipe the gnocchi is mixed with sour cream, sea salt, black pepper, dolcelatte cheese, figs, honey and hazelnuts. All these ingredients add lots of flavor to the gnocchi. The hazelnuts add a bite, the dolcelatte some bitterness and the figs and honey sweetness. The sour cream and cheese make sure the dish is creamy.

The recipe comes from the cookbook “De snelle bakplaat” written by Rukmini Iyer. A cookbook full of bake tray dishes.

When looking for other comfort food, there’s Bacon and Kale Pasta, Mac and Cheese or Red Beets Endivie Stamppot on the blog.

Review

The recipe was easy to follow. I replaced sour cream with crème fraiche and dried figs instead of fresh ones. I served it without lemon juice and watercress.

Comment below if you’re going to try it out, if you have any questions and tag #cosetteiscookin when you post pictures on your socials.

Creamy Gnocchi Recipe with Dolcelatte, Figs and Hazelnuts

Allergies: potato, lactose, figs, honey, nuts.

Ingredients

400 grams gnocchi

2 tablespoons sour cream

1 teaspoon sea salt

Freshly grounded black pepper

150 grams dolcelatte cheese

4 figs

Honey

40 grams hazelnuts

½ tablespoon extra-virgin olive oil

Instructions

Quarter the figs. Chop the hazelnuts roughly. Cut the dolcelatte in squares. In a bowl, add boiling water to the gnocchi. Leave for 2 minutes.

Drain the gnocchi. Add sour cream, salt and pepper to the gnocchi. Place the gnocchi in a casserole. Top with dolcelatte and figs. With a spoon drip honey on each fig part. Then sprinkle hazelnuts over it.

Bake in a preheated 180°C/356°F oven for 30 minutes. Serve topped with a bit of extra-virgin olive oil.

Notes:

• Recipe source is the cookbook “De snelle bakplaat”.
• Enough for 2 persons.
• You can serve it with a salad made from watercress, lemon juice and extra-virgin olive oil.
• Replace dried figs with fresh ones.