Potato gnocchi with gorgonzola and walnuts
For a homemade pasta, it is certainly simple to prepare. Gnocchi lend themselves to a multitude of sauces, and one of my favorites is precisely the gorgonzola cream
Yield:
2 servings
Total time:
55 min
Preparation time:
25 min
Cooking time:
30 min
Difficulty:
Cost:
Weight per serving:
490 g
Energy:
970 Kcal
Carbohydrates:
95 g
Fats:
51 g
Proteins:
38 g
Volleyball:
2 h 45 min
Allergens:
Gluten, Milk, Tree nuts
Diet:
Vegetarian, High-calorie
Pairing:
Pinot bianco
Occasion:
Sunday lunch
Ingredients
Portions for 2 servings
2
For the gnocchi
For the gorgonzola cream
Directions
It takes 7 steps in 55 min
2 -
Knead the flour with the potatoes and a pinch of salt. The specified measurements are correct, but it largely depends on the type of potato and how much water it absorbed during cooking. Don't pour all the flour at once, and if needed, add a bit more
4 -
Bring a pot of salted water to a boil for cooking the gnocchi and prepare the chopped walnuts for garnishing the dish
5 -
In a large pan, heat the gorgonzola, milk, and grated Parmesan. Once perfectly blended, add pepper to taste and a drizzle of oil while continuing to stir, then turn off the heat
Cost
Other than the cheese, there aren't many other notable ingredients in terms of price. Each serving definitely costs less than 2 euros
Health
I really can't call it a heavy dish. Yes, there's milk, gorgonzola, and Parmesan, but a significant portion of the dish's weight comes from the potatoes. You do as you please; I certainly won't hesitate to have seconds
4.5
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