Gnocchi recipe with walnuts and velvety gorgonzola sauce

New year, garden supplies need renewing and need to be used up, in a good way, to avoid waste… Both to prepare space for new ones and not to lose last year’s precious bounty.

With last season’s potatoes, this morning I decided to make gnocchi… And you know, old potatoes are ideal for a successful dish.

You can find the walnut sauce in this recipe Here

The rest can be found in the recipe below…

A delicious and very creamy recipe… Yummy!

P.S. The recipe is abundant… Only fruit follows…

Difficulty: Very easy
Cost: Cheap
Preparation time: 2 Hours
Portions: 4
Cooking methods: Stove
Cuisine: Italian
Seasonality: All seasons

Ingredients

I garnished with two toasted slices of coppa… They give that extra touch to the dish, you can cut them into strips if you like.

2.2 lbs potatoes
1.5 cups flour
1 egg
5 oz gorgonzola
1 tbsp flour
2 oz butter
1 cup milk
8 slices pork coppa (cured)
5 oz walnut sauce
Grana Padano cheese, grated (optional! I used it!)
to taste salt

Tools

Gnocchi board
Potato masher

Steps

Boil the potatoes with the skin and mash them into a purée
Transfer to the work surface and add the flour, egg, and a pinch of salt
Mix all the ingredients well
After forming a ball, cut into chunks and… Put the pot on the stove with salted water and cover to bring to a boil…
Create rolls
Cut into pieces and roll as in the photo. Sprinkle a little rice flour to prevent sticking.
Prepare the gorgonzola sauce… In a saucepan, melt the butter, add the flour, and mix well with the milk… Finally, add the gorgonzola in pieces and let it melt. Keep warm in a bain-marie.
Toast the slices of coppa in a non-stick pan
Cook the gnocchi, season them with the walnut sauce. Place them on the plate after adding half a ladle of velvety gorgonzola sauce. Finish with the coppa
Ready… Grana…
…And go!