Gnocchi with gorgonzola dop

10/09/2014 - Ingredients:
- 1 kg of white potatoes
- 300 g flour
- 1 egg
- salt
- Gorgonzola DOP

Articolo tratto da: Anne to London

Ingredients:
- 1 kg of white potatoes
- 300 g flour
- 1 egg
- salt
- gorgonzola DOP

Cook the potatoes with the skin for about 40 minutes. Drain and let cool, peel and press through a potato ricer.

Put the flour on a work surface and put the egg in the middle. Add the potatoes and salt and knead all the ingredients for a few minutes until there is a homogeneous and compact dough.

Roll the dough into small sausages of a thickness of 1 cm. Cut it in 2 cm long pieces. Let the gnocchi rest for about 20 minutes.

Give salt and water in a large pot. Bring the water to a boil and gradually pour in the gnocchi. Skim the gnocchi as soon as they rise to the water surface.

In a pan melt the gorgonzola DOP and if necessary add a little of the cooking water, so that the cheese completely dissolves. Add the gnocchi to the sauce and mix well.

Recommended wine: organic wine Grillo Bianco "Adamo"

Coarse sea salt of Trapani

Out of stock

MILD GORGONZOLA DOP - CasArrigoni

MILD GORGONZOLA DOP- Form 6 Kg.

112.00 €

Organic wine Grillo Bianco - Az. Agricola Biologica Adamo

Grillo Bianco 2016 - Az. Agricola Biologica Adamo

12.04 €

Data

Gnocchi with gorgonzola dop