Photograph of the finished Gnocchi al gorgonzola

Italy · Bánh khoai gnocchi xốt phô mai xanh

Gnocchi al gorgonzola

1 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Potato Potato 3.5 lb
  • Photograph of Flour Flour 15.5 oz
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Gorgonzola cheese Gorgonzola cheese 1.1 lb
  • Photograph of Fresh cream Fresh cream 1 ⅔ cups
  • Photograph of Unsalted butter Unsalted butter 4.9 oz
  • Photograph of Walnut Walnut 5.6 oz
  • Photograph of Nutmeg Nutmeg 0.1 oz
  • Photograph of Black pepper Black pepper 0.6 oz

Method

  1. 1 Boil potatoes with their skins on for 30 minutes, then peel and mash them immediately while still hot.
  2. 2 Mash the potatoes while they're hot to allow the water to evaporate; when they cool, they retain water and require more flour.
  3. 3 Mix the potatoes with the flour and eggs until a paste forms; kneading for too long will make the gnocchi chewy like rubber.
  4. 4 Roll the dough into strands, then cut into 2 cm pieces and smooth with a fork to create a textured pattern.
  5. 5 Melt the cream with Gorgonzola over the lowest heat for 4 minutes until the cheese is completely melted, without boiling.
  6. 6 Boil the gnocchi for 2 minutes until they float to the surface, then mix them with the sauce and sprinkle with roasted walnuts and pepper.
Start cooking