Potato Gnocchi with Cheese Sauce

Ingredients

• 500 g starchy potatoes
• 150 g Whole wheat flour
• 50 g whole grain semolina
• 1 egg
• 1 yolk
• Salt
• freshly ground pepper
• 200 g Gorgonzola
• 150 g whipping cream
• 200 g vegetable broth
• Salt
• freshly ground pepper
• nutmeg
• parsley (for garnish)

Instructions

1. 1.

   Wash potatoes and boil them in their skins with salt for about 25 minutes. Drain, let steam, peel, and press through a potato ricer. Mix the resulting purée with flour, semolina, egg, yolk, salt, and pepper.

2. 2.

   Crush Gorgonzola, cream, and vegetable broth together over medium heat until creamy; season with salt, pepper, and nutmeg, then keep warm on low heat.

3. 3.

   Cut the dough into small lumps, shape them into gnocchi, press a fork pattern onto each, and simmer in salted water until they rise to the surface. Remove with a slotted spoon, drain, and plate the gnocchi with sauce and parsley.