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Purple Gnocchi w/ Gorgonzola Sauce

cook:

2 h

0.0

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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!

4 bowls

US

original

metric

Picture for Purple Gnocchi w/ Gorgonzola Sauce

4 bowls

US

original

metric

Ingredients

For the gnocchi

whole wheat flour

100 gr whole wheat flour

white flour

120 gr white flour

cooked purple potato

250 gr cooked purple potato

free range egg yolk

1 free range egg yolk

of salt

of salt

For the sauce

Gorgonzola cheese

200 gr Gorgonzola cheese

almond milk

50 ml almond milk

butter

30 gr butter

chopped walnuts

30 gr chopped walnuts

of garlic

of garlic

Parmiggiano Reggiano

Parmiggiano Reggiano

Salt

Salt

Black pepper

Black pepper

Directions

Step 1

Boil the potatoes with salt until they get soft. Peel the potatoes and mash them.

cooked purple potato

250 gr cooked purple potato

Step 2

In a bowl mix the mashed potatoes with the flour, egg yolk, and salt.

white flour

120 gr white flour

whole wheat flour

100 gr whole wheat flour

free range egg yolk

1 free range egg yolk

of salt

of salt

Step 3

When start to get homogeneous, move to the working surface and knead until consolidation.

Step 4

Cover with a towel and let the dough rest for 15 min.

Step 5

Cut the dough into smaller pieces, each piece roll to a sausage shape.

Step 6

Cut each long piece to the desired size of the gnocchi.

Step 7

Make the sauce while you boil the water. Remember- the sauce is waiting for the gnocchi, not the other way.

Step 8

In a pan, melt butter and fry a clove of garlic.

butter

30 gr butter

of garlic

of garlic

Step 9

Add the milk and the cheese. Once you add the cheese, boil the gnocchi.

almond milk

50 ml almond milk

Gorgonzola cheese

200 gr Gorgonzola cheese

Step 10

When the gnocchi float to the top it means they are ready.

Step 11

Move them to the saucepan and cook for 30 sec.

Step 12

Add the walnuts. Cook for another 15 sec.

chopped walnuts

30 gr chopped walnuts

Step 13

Plate, grate Parmiggiano Reggiano on top, black pepper, and YUM!!

Parmiggiano Reggiano

Parmiggiano Reggiano

Salt

Salt

Black pepper

Black pepper

Step 14

YASSS!

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