Potato Gnocchi with Arugula Pesto and Gorgonzola Cheese
Potato Gnocchi is a preparation made with mashed potatoes, eggs and flour, boiled and served in many different ways. In this recipe we explain briefly how to make potato gnocchi and season them with a pesto made with rocket salad. Arugula pesto is a very delicate and rich sauce, quick to make and perfect to season pasta and gnocchi. Finally ceam them with sweet gorgonzola cheese, that’s creamy and soft, with a particular and characteristic flavor.
Ingredients
- 500 g (about 1lb) of potatoes
- 150 g (5.3 oz) of oo flour
- 2 tablespoons of 1 beaten egg (about half egg)
- 80 g (2.80 oz) of sweet gorgonzola cheese
- 80 g (2.80 oz) of shelled walnuts
- 60 g (2.10 oz) of arugula
- 1 garlic clove
- extra virgin olive oil
- nutmeg
- salt and pepper
Instructions
- 1
Make gnocchi following our recipe instructions.
- 2
For the sauce: remove the walnuts shell, chop them and toast them in a pan for a few minutes, stirring constantly, then let them cool
- 3
Clean the rocket salad and put it in a blender with 2-3 ice-cubes, the walnuts, 4 tablespoons of extra virgin olive oil, a pinch of nutmeg, salt and pepper. Blend until the mixture is creamy and soft
- 4
Place gorgonzola cheese in a plate and add the arugula pesto. Work the cream with a fork until the ingredients are all mixed up and creamy.
- 5
Cook the gnocchi in salted boiling water then season with tha arugula and gorgonzola sauce. Serve immediately
Cook it from the original
This recipe comes from recipesfromitaly.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on recipesfromitaly.com