Chestnut and wholemeal potato gnocchi with Gorgonzola sauce

Gnocchi are always delicious, however prepared or sauced. My son loves chestnut ones, so here they are. My original recipe had no egg, but the dough would not hold together, so I added one.

INGREDIENTS FOR 4 PEOPLE

120 g CHESTNUT FLOUR

120 g WHOLEMEAL FLOUR

400 g BOILED POTATOES

1 EGG

NUTMEG

SALT

I microwave the potatoes, or boil traditionally, then peel, rice and put in a bowl with salt and nutmeg.

I add both flours (and now the egg).

I knead by hand and add the egg. As noted, I added it later because the dough would not bind; add it with the flours from the start.

I form a uniform dough.

I cut into pieces, roll into logs as for ordinary gnocchi and cut small pieces.

I roll each over a gnocchi board.

I prepare them all.

SAUCE

200 g GORGONZOLA

100 g BÉCHAMEL (or cooking cream)

100 ml MILK

20 WALNUT HALVES

I gently melt Gorgonzola, béchamel and milk in a pan, then bring salted water to the boil and add the gnocchi.

Once they float, I leave a few minutes, drain and add to the sauce.

I plate up, crumble walnuts over and serve. Add chives and freshly ground pepper if you like.