• 4servings
  • 55minutes

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, B3, B9, B12, D
MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. For the gnocchi:

  2. 800g floury potatoes, peeled

  3. 250g flour

  4. For the sauce:

  5. 100g gorgonzola

  6. 60g butter

  7. 100ml cream

  8. salt and freshly ground black pepper to taste

  9. grated Parmesan cheese to serve

Instructions Jump to Ingredients ↑

  1. Boil potatoes for 20 minutes until soft, then drain and while still warm pass through a potato ricer. Add the flour and knead the whole mixture well into a smooth dough.

  2. Sprinkle work surface with a little flour. Roll part of the gnocchi dough into a 2cm-thick sausage. Cut the sausage into 2.5cm-long pieces.

  3. Bring a large pan of salted water to the boil and add the gnocchi to the boiling water in portions. When the gnocchi float to the surface, wait 1-2 minutes and then pick them out with a slotted spoon. Bring water to the boil again and boil the next portion.

  4. Melt the gorgonzola and butter together in a pan over a low heat. Pour in the cream and cook for about 3-4 minutes until the cream is thick. Season with salt pepper and pour over the gnocchi. Sprinkle with some Parmesan cheese and serve immediately.


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