2 hr 0 min
2 hr 0 min
0 from 0 reviews
And today for lunch, we have purple gnocchi with gorgonzola sauce. I went to Union Square market this weekend and I saw a beautiful stand of potatoes. I bought a few varieties, one of them was these little purple potatoes, which I immediately decided to make gnocchi with. However, you can definitely make them with yellow potatoes! It will taste almost the same. The sauce here is made with Italian Gorgonzola D.O.P. and chopped walnuts. It is a very easy, quick sauce that wonderfully complements the purple gnocchi. Bon Apetito, Ragazzi!
Pot
Bowl
Bench knife
Pan
Cutting board
Knife
Spatula
Boil the potatoes with salt until they get soft. Peel the potatoes and mash them.
In a bowl, mix the mashed potatoes with the flour, egg yolk, and salt.
When start to get homogeneous, move to the working surface and knead until consolidation.
Cover with a towel and let the dough rest for 15 minutes.
Cut the dough into smaller pieces, each piece roll to a sausage shape.
Cut each long piece to the desired size of the gnocchi.
Make the sauce while you boil the water. Remember- the sauce is waiting for the gnocchi, not the other way.
In a pan, melt butter and fry a clove of garlic.
Add the milk and the cheese. Once you add the cheese, boil the gnocchi.
When the gnocchi float to the top, it means they are ready.
Move them to the saucepan and cook for 30 seconds.
Add the walnuts. Cook for another 15 seconds.
Plate, grate Parmigiano Reggiano on top, black pepper, and YUM!!
YASSS!
write your comment