Sugo Di Nocci
Indulge in the rich and creamy decadence of Sugo di Nocci, a luxurious hazelnut cream sauce that transforms simple ingredients into a gourmet experience. This Italian-inspired recipe combines toasted hazelnuts, velvety heavy cream, aromatic shallots, garlic, and fresh thyme to create a nutty and fragrant sauce that pairs beautifully with your favorite pasta or as a drizzle over roasted vegetables. Finished with a touch of Parmesan cheese, this elegant dish is easy to prepare in under 40 minutes, making it perfect for weeknight dinners or special occasions. Whether you're looking to impress guests or treat yourself, Sugo di Nocci is a culinary delight that will elevate your menu with its unique flavor profile and irresistible creaminess.
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Recipe Information
Ingredients
- 100 grams Hazelnuts
- 200 ml Heavy cream
- 30 grams Unsalted butter
- 1 medium Shallots
- 1 clove Garlic
- 1 teaspoon Fresh thyme
- 40 grams Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 300 grams Pasta (optional, for serving)
Instructions
Preheat your oven to 180°C (350°F). Spread the hazelnuts on a baking sheet and toast for 8–10 minutes, or until they turn golden and fragrant. Remove from the oven and let them cool slightly.
Once cooled, place the hazelnuts in a clean kitchen towel and rub them together to remove as much of the skins as possible. It is okay if some skins remain. Transfer the hazelnuts to a food processor and pulse until finely ground.
Peel and finely chop the shallot and garlic. Set aside.
Heat the unsalted butter in a medium-sized saucepan over medium heat. Once melted, add the chopped shallot and sauté for 2–3 minutes until softened and translucent.
Add the minced garlic to the pan and sauté for 30 seconds until fragrant, being careful not to burn it.
Stir in the ground hazelnuts, heavy cream, fresh thyme, salt, and black pepper. Lower the heat and let the sauce simmer gently for 5–7 minutes, stirring occasionally until thickened.
Grate the Parmesan cheese and mix it into the sauce. Stir until melted and incorporated, then taste the sauce and adjust seasoning if necessary.
If serving with pasta, cook the pasta according to package instructions. Reserve 1/4 cup of the pasta water before draining.
Toss the cooked pasta in the sauce, adding a splash of reserved pasta water if needed to loosen the sauce.
Serve immediately, garnished with additional Parmesan cheese and a sprinkle of fresh thyme if desired.
Nutrition Facts
Calories |
1196 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.5 g | 97% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 2636 mg | 115% | |
| Total Carbohydrate | 95.1 g | 35% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 6.0 g | ||
| Protein | 42.2 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 526 mg | 40% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 86 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
