Potato Gnocchi with Cheese Sauce and Pine Nuts

Ingredients

• 4 tbsp pine nuts
• 1 kg starchy potatoes
• Salt
• Nutmeg (freshly grated)
• 250 g flour
• 1 egg
• flour (for dusting)
• 1 Garlic clove
• 250 ml vegetable broth
• 200 ml heavy cream
• 150 g processed cheese
• 75 g freshly grated parmesan
• Freshly grated Parmesan (for sprinkling)

Instructions

1. 1.

   Roast the pine nuts in a hot pan without oil until golden yellow, then remove and let cool.

2. 2.

   Wash the potatoes and boil them in salted water for about 30 minutes.

3. 3.

   Drain, steam off excess water, let cool slightly, peel, and press through a potato ricer. Spread on a work surface and season with salt and nutmeg. Sprinkle flour over and knead with the egg into a smooth, elastic dough. Take about one‑third of the dough and roll it out on a floured surface to a finger‑thick strand. Cut or pinch off 1 cm pieces and run each over the tines of a fork for the classic ridged pattern. Shape all dough into gnocchi and let rest covered on the work surface.

4. 4.

   Meanwhile, peel the garlic, press it through a sieve, and combine with cream and broth in a pot to bring to a boil. Add processed cheese and Parmesan, melt, then simmer gently at low heat until slightly thickened. Season with salt, pepper, and nutmeg.

5. 5.

   Add the gnocchi to boiling salted water and let cook for about 5 minutes until just tender.

6. 6.

   Toss the cooked gnocchi in the sauce, serve in bowls, and sprinkle with Parmesan and pine nuts.