Gnocchi al Gorgonzola

Gnocchi al Gorgonzola

Gnocchi al Gorgonzola

How to prepare the authentic Italian gnocchi al Gongonzola recipe: the famous pasta made with potato dough is a perfect dish to delight your guests.

January 30, 2018

Dietary Consideration

serves for

4

total time

0 HR 50 MIN

ingredients

Potatoes
500 g, floury
wholemeal flour
150 g
wholemeal semolina
50 g
Eggs
11
Egg yolk
1
salt
Pepper
freshly ground
Gorgonzola
200 g
Cream
150g
vegetable stock
200 g, (instant)
salt
Pepper
freshly ground
Nutmeg Sage
to garnish

Preparation

How to make Gnocchi al Gorgonzola

For the sauce

 

Put the crumbled Gorgonzola, cream and vegetable stock into a pan and cook over a medium heat until creamy.

Season with salt, pepper and nutmeg and keep warm at a low heat.

For the gnocchi

Wash the potatoes and boil in their skins in salted water for 25-30 minutes, or until soft.

Drain, leave to steam dry, then peel and push through a ricer. Mix with the flour, semolina, egg and egg yolk and season with salt and pepper.

Form the potato dough into long rolls, cut off small portions and form into gnocchi.

Press with a fork to make a pattern and cook gently in simmering salted water until the gnocchi rise to the surface (about 5 minutes).

Take out with a skimmer or slotted spoon and drain.

Serve the gnocchi on plates or in dishes with the sauce.

Garnish with sage, and serve your gnocchi al Gorgonzola.

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