Gorgonzola and walnut gnocchetti

Name: Gorgonzola and walnut gnocchetti
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4
Ingredients: Red potatoes 2.25 lbs; Eggs (medium) 1; Type 00 flour &frac23; cup; Fine salt 1 pinch; Remilled durum wheat semolina to taste; Gorgonzola cheese 7 oz; Whole milk ½ cup; Walnut kernels 2 oz

757

Calories per serving

Vegetarian

Energy Kcal 757
Carbohydrates g 99.4
of which sugars g 4.8
Protein g 27.2
Fats g 27.8
of which saturated fat g 9.24
Fiber g 6.5
Cholesterol mg 89
Sodium mg 839

Difficulty: Easy
Prep time: 25 min
Cook time: 45 min
Serving: 4 persone
Cost: Low

PRESENTATION

Recipe by
Luisa Orizio

Would you like to try potato gnocchi served in an enticing, enveloping sauce? Then try our Gorgonzola and walnut gnocchetti, a first course dish that’s irresistibly creamy and perfect for those who love the strong flavor of blue cheeses, with a little crunch provided by the walnuts that are one of their most traditional companions. Walnuts and Gorgonzola are an inseparable pairing that’s a perennial favorite in pasta dishes, such as our recipe with trofie, as well as in second course dishes such as the delectable walnut and Gorgonzola escalopes. You won’t be able to resist this luscious sauce, but first, get your taste buds warmed up by making your own wholesome mini gnocchi following our recipe!

INGREDIENTS

757

Calories per serving

Red potatoes 2.25 lbs (1 kg)

Eggs 1 - (medium)

Type 00 flour ⅔ cup (300 g)

Fine salt 1 pinch

Remilled durum wheat semolina to taste

For the sauce: Gorgonzola cheese 7 oz (200 g); Whole milk ½ cup (100 ml); Walnut kernels 2 oz (60 g)

Preparation

How to prepare Gorgonzola and walnut gnocchetti

To make the Gorgonzola and walnut gnocchetti, start with the gnocchi dough: Place the potatoes in cold water and then bring to a boil and cook until soft 1. Pour the flour onto a work surface and make a well in the center 2, then pass the still-warm potatoes through a potato ricer 3 directly into the well.

Now add the egg 4 and salt 5 and start kneading with your hands 6 until you get a firm, compact dough.

Shape the dough into an even ball 7, then take portions 8 from the dough ball and roll them into sausage shapes 9, dusting with the semolina.

Cut the dough sausages into ?-inch (1-cm) pieces 10 using a dough cutter or knife. As you form the gnocchi, arrange them on a tray covered with a floured dish towel 11. Bring a pot of water to a boil and season with salt once boiling. Cut the Gorgonzola into pieces 12.

Chop the walnuts 13. Warm the milk in a frying pan over low heat 14, then add the Gorgonzola and stir to melt it 15.

Cook the gnocchi in boiling water 16, waiting for them to rise to the surface. In the meantime, add the walnuts to the sauce 17. Drain the gnocchi once they’ve risen to the surface 18.

Pour the gnocchi straight into the pan with the cheese 19, stir to combine 20, and serve garnished with some walnut kernels 21.

Storage

The potato gnocchetti can be stored before cooking by leaving them on the dish towel for up to a couple of hours; in this case, they will take slightly longer to cook because the air will have dried them out a little. You can also freeze them by putting the tray in the freezer, and then, after around 20 minutes, transferring them to freezer bags in batches. To cook the frozen gnocchetti, just add them to boiling and salted water without defrosting first.