Gnocchi with Cheese Sauce and Sage

Ingredients

• 500 g starchy potatoes
• 150 g Whole wheat flour
• 50 g whole wheat semolina
• 1 egg
• 1 yolk
• Salt
• pepper from grinder
• 200 g Gorgonzola
• 150 g heavy cream
• 200 g vegetable broth
• Salt
• pepper from grinder
• nutmeg
• sage (for garnish)

Instructions

1. 1.

   Wash potatoes and boil in salted water with skins on for about 25-30 minutes until soft. Drain, let steam, peel, and press through a potato ricer.

2. 2.

   Mix the pressed potato mass with flour, semolina, egg, yolk, salt, and pepper to form a dough.

3. 3.

   For the sauce, crumble Gorgonzola into a pan with heavy cream and vegetable broth over medium heat; stir until creamy. Season with salt, pepper, and nutmeg, then keep warm on low heat.

4. 4.

   Roll the dough into long ropes, cut into small pieces, shape into gnocchi, press each with a fork to create ridges. Drop gnocchi into simmering salted water and cook for about 5 minutes or until they rise to the surface. Remove with a slotted spoon and drain.

5. 5.

   Plate the gnocchi on a dish, pour over the warm cheese sauce, and sprinkle fresh sage leaves on top. Serve immediately.