Gnocchi with pistachio and mortadella

Ingredients

• 75 gmortadella, whole or cut into fairly thick slices
• 30 ml (2 tablespoons)mascarpone, or milk as an alternative
• 30 ml (2 tablespoons)finely grated Grana cheese
• 150 mlboiling water
• 400 gfresh potato gnocchi
• 30 ml (2 tablespoons)pistachio pesto
• To tastechopped pistachios
• To tasteblack pepper

Instructions

1. 1

   Brown the mortadella

   Cut the mortadella into small cubes and fry them in a pan for a few minutes, turning until browned on all sides. Lift them out and set aside.

2. 2

   Cook the gnocchi

   In the same pan, melt the mascarpone with the boiling water and grated Grana. Add the gnocchi directly to the sauce and cook them in it for at least a couple of minutes; if using ready-made gnocchi, follow the cooking time on the packet.

3. 3

   Finish the sauce

   Once the gnocchi are cooked, stir in the pistachio pesto and browned mortadella. Mix well, then finish with chopped pistachios and freshly ground black pepper for crunch.

What are gnocchi?

Gnocchi are soft Italian dumplings, often made with potato, and are served with sauces much like pasta. This version pairs them with pistachio pesto and mortadella for a combination of creamy, savoury and nutty flavours.

The quick method makes the sauce in the same pan used for the mortadella. Cooking the gnocchi directly in it helps the dumplings pick up flavour while keeping the washing-up light.

Nutrition and macros by portion

The nutrition label shows one serving as written: 585 calories, 20g protein, 50g carbs, 23g fat.

Most of the carbohydrates come from the potato gnocchi, while the mortadella, mascarpone, Grana and pistachio pesto contribute much of the fat; the mortadella and cheeses also provide protein. Pair a serving with a generous green salad or cooked vegetables to add freshness and balance the plate.

Choosing the ingredients

Fresh gnocchi: Their short cooking time suits this speedy pan method. Check the packet because cooking times vary between brands.

Pistachio pesto: Stir it in at the end so its flavour stays distinct. Pestos can differ in saltiness, so taste before adding any extra seasoning.

Mortadella: A thicker piece or thick-cut slices are easiest to cube. Browning the cubes gives their edges a little colour before they return to the sauce.

Building the sauce

Creamy base: The mascarpone, hot water and Grana form a loose sauce in the mortadella pan. Stir as the cheese melts so it combines evenly.

Milk option: Milk can replace the mascarpone, as in the ingredient list, though the sauce will be less rich. Add it with the boiling water and cheese as directed.

Getting the texture right

Gnocchi: Cook them just until tender, using the packet timing if they are ready-made. They should be soft but still hold their shape when stirred.

Crunchy finish: Keep the chopped pistachios for serving rather than cooking them in the sauce. This preserves their contrast with the soft dumplings.

Timing the pan

Mortadella first: Give the cubes a few minutes to brown, turning them so several sides colour. Set them aside while the sauce and gnocchi cook.

Pesto last: Add it after the gnocchi are cooked, along with the mortadella. A brief mix is enough to coat everything without overcooking the pesto.

What to serve alongside

A crisp green salad or lightly dressed leaves make a fresh contrast to the creamy sauce. Serve the gnocchi straight away, while the dumplings are tender and the pistachio topping is crunchy.

Recipe notes & tips

• Use a pan large enough to toss the gnocchi and sauce together without crushing the dumplings.
• Cut the mortadella into evenly sized cubes so they brown at a similar rate.
• Use the boiling water while it is hot to help the mascarpone melt into the sauce.
• Check the gnocchi packet before cooking, since fresh varieties can have different timings.
• Taste the finished sauce before adding salt, as the mortadella, Grana and pesto may already be salty.

Variations

• Use milk: Replace the mascarpone with the same amount of milk for a less rich sauce.
• Add lemon: Finish with a little finely grated lemon zest for a bright note.
• Boost the herbs: Add chopped parsley at the end for a fresh finish.
• Change the nuts: Use chopped toasted hazelnuts instead of pistachios for a different crunch.
• Add greens: Fold in a handful of baby spinach with the pesto and stir until just wilted.

Common mistakes to avoid

• Crowding the pan: The mortadella may colour unevenly; brown it in batches if the pan is small.
• Overcooking the gnocchi: They can turn soft and lose their shape; follow the packet timing and check for tenderness.
• Boiling the sauce hard: It can reduce too quickly; keep it at a gentle heat while the gnocchi cook.
• Adding pesto too early: Its flavour can become muted; stir it in after the gnocchi are cooked.
• Skipping the final crunch: The dish loses textural contrast; scatter the chopped pistachios on just before serving.

How to store

Refrigerate leftovers in a sealed container for up to 2 days. Reheat gently in a pan with a small splash of water, stirring carefully; add fresh chopped pistachios after reheating.

Frequently asked questions