When one thinks of hazelnuts, Nutella is usually the first food that springs to mind. In their purest form, though, hazelnuts can enhance various pasta and gnocchi preparations. Here are some suggestions.
Stuffed pasta? Even better with hazelnuts
From tortellini to ravioli to cappellacci, stuffed pasta with hazelnut filling is irresistible. Go for butter and hazelnut tortellini, and even use the same sauce for sea bass ravioli, or try making this vegan hazelnut ragù. Finely chop an onion and sauté it in a drizzle of oil with sage and rosemary. Add the chopped hazelnuts, some white wine, and a ladleful of the pasta cooking water. Once the pasta is al dente, add it to the sauce and mix to combine. Serve with freshly ground pepper.
If you prefer to experiment with fillings, make classic ravioli with hazelnuts incorporated into the ricotta filling. For a wintery version, stuff the ravioli with chopped hazelnuts and broccoli that you’ve first boiled, sautéed, and crushed.
Homemade pasta with hazelnuts
Whether it's spinach gnocchi with capon and hazelnuts or pizzoccheri with pumpkin and hazelnuts, a stellar plate of pasta never fails to satisfy. For a quick first course, add a handful of chopped hazelnuts to a classic spaghetti with bottarga, or sprinkle some over a plate of pappardelle pasta with melted butter and chopped parsley.
Other ideas
Hazelnuts also add extra some oomph to risotto — especially one prepared with mushrooms. You can also sprinkle freshly chopped hazelnuts over a red wine and toma cheese risotto.
Prepare a simple pumpkin vellutata soup with toasted hazelnuts and rosemary, or spice up the soup with cinnamon, red pepper flakes, and even a hint of cocoa powder or coffee.
If you're into grains, try making millet with saffron and hazelnuts by boiling the millet in water three times its weight. Add a pinch of salt and saffron until the millet has absorbed all the liquid, then season with raisins, hazelnuts, black pepper, and clarified butter or oil.