Gnocchi with Cheese Sauce

Ingredients

• 500 g starchy potatoes
• 150 g Whole wheat flour
• 50 g whole wheat semolina
• 1 egg
• 1 yolk
• Salt
• freshly ground pepper
• 200 g Gorgonzola
• 150 g whipping cream
• 200 g vegetable broth
• 70 g grated Parmesan
• 5 tbsp arugula (thin strips)
• Salt
• freshly ground pepper
• nutmeg
• arugula (for garnish)

Instructions

1. 1.

   Wash potatoes and boil in salted water for about 25 minutes. Drain, steam to cool, peel, and press through a potato ricer. Mix the mash with flour, semolina, egg, yolk, salt, and pepper. For the sauce, crumble Gorgonzola, add cream and vegetable broth over medium heat until creamy; season with salt, pepper, and nutmeg, then keep warm on low heat.

2. 2.

   Take the dough and cut into small dumplings using two teaspoons of a pastry cutter. Drop them into simmering salted water and cook until they rise to the surface (about 8 minutes). Remove with a slotted spoon and drain. Add arugula strips to the sauce and warm. Plate the gnocchi with sauce, sprinkle Parmesan, garnish with fresh arugula, and serve.