Gnocchi with gorgonzola and spinach

Do you know the gnocchi? Sure, but have you ever done them? We assure you that they are much easier to make than they seem and also have nothing to do with those that we buy fresh and ready-made, go for it! To make them and you will see that they are a real delight.

4 people

Difficulty: medium

Time: 40 minutes

Ingredients:

For the gnocchi:

500g potatoes

1 egg yolk

50 g of wheat flour

Cornstarch

Black pepper

Salt

150g gorgonzola cheese

200 ml of cooking cream

100g baby spinach

50g walnuts

20g of butter

Black pepper

Salt

Preparation:

In a 20 cm ETERNA saucepan , cook the potatoes for 20-30 minutes or until tender. Once cooked, peel them and let them cool a bit, not too much, and peel them. We pass them through a food mill. It is important, very important that we make the gnocchi with the potato still hot, otherwise the dough will not have the right consistency. Season with salt and pepper and add an egg yolk. Add 50 g of wheat flour and mix.

On a clean surface, sprinkle cornstarch or rice flour so that our gnocchi do not stick. We make a kind of roll with the dough and we cut small portions to make the gnocchi. We make a churrito of the thickness that we want our gnocchi to have. We split in two, put them together and cut to the size we want. We could leave them as they are, give them a round shape, mark them simply with a fork or with a special board to make gnocchi. Before cooking the gnocchi we are going to prepare the sauce.

Put a 16cm ETERNA pot and add the butter, when it has melted add the spinach and sauté for 3 minutes, then add the cream and the chopped Gorgonzola cheese, cook over medium-low heat and stir until the cheese has completely melted . Season the sauce to taste, add the roughly chopped walnuts, trying to leave some whole walnuts for decoration. We reserve the sauce.

To cook the gnocchi. We put a 24cm ETERNA saucepan on the fire with enough water. Just when the water starts to boil, we add the gnocchi, we don't have to add too many so that they don't stick together and we have to distribute them throughout the pot. They will sink to the bottom first. They are ready when they float in the water. We are throwing batches of gnocchi, and we are cooking them over high heat. Drain them well and leave them on a large plate. Once we have all the gnocchi cooked, we put them in the pot with the sauce and mix. Serve immediately and decorate with the walnut pieces.

Photos and recipe by MJ .

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