1. In a large pot, bring about 3 liters of salted water to a boil and cover. Wash the zucchini thoroughly, remove the ends, and cut into thin strips using a spiralizer or a vegetable peeler. Halve the onions, peel them, and chop finely. Coarsely chop the walnuts.
2. Preheat a pan over medium heat and toast the walnuts without fat for about 2 minutes. Then remove the walnuts from the pan, add the oil, and sauté the onions for about 2 minutes. Deglaze with broth and let simmer for 5 minutes.
3. In a tall container, puree the walnuts, reserving 2 tablespoons, together with the cream. Add the walnut cream to the onions and bring to a boil. Cube the Gorgonzola and let it melt in the sauce. Season with salt, pepper, and vinegar.
4. Cook the zucchini noodles in the boiling salted water for about 3 minutes. Then drain the zucchini noodles, let them drain well, and serve with the sauce. Sprinkle with the remaining walnuts and serve. Enjoy your meal!
Nutrition per serving
kcal: 494
Protein: 11 g · Fett/Fat: 43 g · Carbs: 15 g
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