Gnocchi al Gorgonzola e Noci
Pillowy potato gnocchi in a rich gorgonzola and walnut cream sauce — indulgent northern Italian comfort food.
Total time
100 min
Prep
30 min
Cook
70 min
Difficulty
medium
Cuisine
Italian
vegetarian
Ingredients
800gfloury potatoes
200gplain flour
1egg yolk
150ggorgonzola dolce
200mldouble cream
80gwalnuts, toasted and roughly chopped
40gbutter
Instructions
1
Bake potatoes whole at 200C for 1 hour, scoop out flesh while hot.
2
Rice or mash potato until smooth, spread to cool completely.
3
Mix in flour, egg yolk, and salt to form a soft dough — do not overwork.
4
Roll into 2cm thick logs, cut into 2cm pieces and roll over a fork.
5
Melt butter with cream in a wide pan, add gorgonzola and stir until melted.
6
Cook gnocchi in salted boiling water until they float, about 2 minutes.
7
Transfer gnocchi to sauce with a slotted spoon, toss and scatter with walnuts.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
777
Protein
13.9g
Fat
47g
Carbs
76.4g
Fiber
7.1g
Sodium
30mg
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