Potato Gnocchi with Gorgonzola Sauce
Potato gnocchi with gorgonzola sauce is a recipe featuring fresh ingredients from the sauces category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g starchy potatoes
- 150 g wheat flour
- 50 g whole grain semolina
- 1 egg
- 1 yolk
- Salt
- nutmeg
- flour (for working)
- 200 g Gorgonzola
- 150 ml heavy cream (30%)
- 200 ml vegetable broth
- Salt
- Pepper (freshly ground)
- Basil
- 2 tbsp chives
Instructions
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1.
Wash the potatoes and simmer in salted water for about 30 minutes. Drain, peel, press through a potato ricer and let steam off. Add flour, semolina, egg and yolk, mix well and season with salt and nutmeg. Adjust flour to keep dough from sticking and be easy to shape.
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2.
Crush gorgonzola, cream and vegetable broth over medium heat until creamy, season with salt and pepper, then keep warm over low heat.
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3.
Roll the gnocchi dough on a floured surface into strands about 2 cm thick, cut or punch out small pieces. Optionally press a fork pattern onto each piece. Boil in simmering salted water for about 3-4 minutes until they rise to the surface. Remove with a slotted spoon and drain.
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4.
Toss the gnocchi in the sauce, sprinkle with pepper, basil and chives, and serve.
