These mortadella gnocchi with cheese cream are a homemade recipe and tasty, very tender and easy to make, they can be a main dish for the whole family!
After preparing the dough, I decided to make balls that clearly came out in various sizes but always soft and appetizing.
I dressed them with a very simple parmesan cream by just melting the grated cheese in a bit of fresh whipping cream.
If you want a heartier main dish with a more intense and rich flavor, we can dress the potato and mortadella gnocchi with a slightly spicy tomato sauce or with a sun-dried tomato and almond pesto.
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I have opened a channel of recipes open to everyone and free on WhatsApp, no notifications and no sound, you can subscribe by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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I leave you some gnocchi recipes like:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for MORTADELLA GNOCCHI WITH CREAM
- 3.5 oz mortadella
- 12 oz boiled potatoes (and mashed through a potato ricer)
- as needed flour
- as needed salt
- 4 oz grated parmesan cheese
- 2 tbsps liquid cream
- as needed pepper
Tools for MORTADELLA GNOCCHI WITH CHEESE CREAM
#ADV
- Slotted Spoons
- High-sided Pots
- Wok
- Knives
- Baking Pans
- Parchment Paper
FOR THE PREPARATION OF MORTADELLA GNOCCHI WITH CREAM RECIPE
I finely chop the mortadella and then add it to the boiled potatoes mashed with a potato ricer.
I then add the flour little by little to get a firm, soft, elastic, and homogeneous dough.
At this point, I make small rolls of dough from which I will then make balls of the same size, continuing until I finish the prepared dough.
The parmesan cream is prepared by placing the cream in a small pot and as soon as it is warm, I add the parmesan and a pinch of pepper, stirring until I get a delicious and fluid sauce.
I cook the mortadella and potato gnocchi as always in boiling salted water, draining them as they rise to the surface, and then adding them moist to the pan with the cheese sauce.
I sauté the mortadella and potato gnocchi to better flavor them and cover them with the cheese cream, adjusting the salt if necessary and serving this genuine and homemade main dish at the table.
Potato gnocchi, in any form, are dishes tied to tradition that generally everyone enjoys, and these with mortadella are no exception!
Enjoy your meal! Annalisa
