Potato gnocchi with Gorgonzola
Published on 27 April 2021
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Potato gnocchi are lovely with any sauce, with many blog recipes. Gorgonzola is delicious. Microwaving peeled potatoes halves my work time and yields soft, perfect gnocchi.
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Ingredients
INGREDIENTS FOR 4
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SAUCE
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Method
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I peel and chop potatoes and microwave in salted water for about 25 minutes, saving peeling afterwards, or boil as usual.
I drain cooked potatoes.
I flour board, rice potatoes hot, cool on board to absorb less flour, and add salt and pepper.
I add lightly beaten egg.
Most flour, incorporating with a fork.
I knead by hand into ball.
I cut pieces, roll ropes and cut gnocchi.
I flour and prepare all.
I gently melt Gorgonzola pieces with cream.
I add Parmigiano and turn off once combined into semi-liquid sauce, not thick because gnocchi absorb much.
I boil plenty of salted water and add gnocchi, easily transferred from parchment or flexible board.
I leave a couple of minutes after floating, drain and dress with sauce, optionally chopped walnuts and ground pepper.
Original source: https://incucinaconlilly.com/2021/04/27/gnocchi-di-patate-al-gorgonzola/