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Gnocchi al Gorgonzola e Noci
Pillowy potato gnocchi in a rich gorgonzola and walnut cream sauce — indulgent northern Italian comfort food.
Ingredients
Instructions
Bake potatoes whole at 200C for 1 hour, scoop out flesh while hot.
Rice or mash potato until smooth, spread to cool completely.
Mix in flour, egg yolk, and salt to form a soft dough — do not overwork.
Roll into 2cm thick logs, cut into 2cm pieces and roll over a fork.
Melt butter with cream in a wide pan, add gorgonzola and stir until melted.
Cook gnocchi in salted boiling water until they float, about 2 minutes.
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.
