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MediumMain coursesvegetarianCC0 1.0 Universal
Handmade Potato Gnocchi in Creamy Gorgonzola Dolce Sauce
Pillowy handmade potato gnocchi tossed in a luxurious velvety sauce of melted Gorgonzola Dolce cheese and cream, crowned with toasted crunchy walnuts.
Prep
35 min
Cook
20 min
Total
55 min
Ingredients
servings
4
- Floury russet potatoes, boiled in skins800 g
- Italian type 00 flour200 g
- Fresh egg yolk1 pc
- Gorgonzola Dolce DOP cheese200 g
- Heavy whipping cream 32%120 ml
- Parmigiano Reggiano, grated40 g
- Toasted walnuts, coarsely chopped40 g
- Freshly grated nutmegĀ¼ tsp
- Fine sea salt1 tsp
Preparation Steps
1
Peel hot potatoes and press through a ricer onto a board; cool 10 mins to release steam. Add egg yolk, salt, nutmeg, and flour. Knead gently and briefly into a soft pillowy dough.
15 min timer
2
Roll dough into finger-thick ropes, cut into 2cm pillows, and roll across a gnocchi board to form classic ridges. Arrange on a floured tray.
10 min timer
3
Melt Gorgonzola with heavy cream in a wide pan over low heat. Boil gnocchi in salted water until they float (2 mins), transfer with skimmer to sauce, toss gently with Parmigiano, and top with walnuts.
5 min timer
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Nutrition Facts
per servingCalories
580
Protein
18g
Carbohydrates
62g
Fat
30g
Allergens
GlutenMilkEggsNuts
*estimated values per serving
Provenance & Public Domain Audit
Source: Italian Gastronomic Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Accademia Italiana della Cucina Archive)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
