Gnocchi Gorgonzola, Spinach & Nuts

Making gnocchi has become our new obsession especially since we realised that the vegan (eggless) version is also delicious (we also added the eggless option below). Gnocchi is one of the easiest types of pasta to make and we recommend it especially for beginners.If you don’t like gorgonzola you can always use a different cheese or a delicious tomato sauce.

Prep Time: 20 Min

Cooking Time: 40 Min

Ingredients for the gnocchi (4 people):

• Potatoes - 1kg

• White Flour - 300gr

• Egg - 1

• Salt - max 15 gr

If you prefer your gnocchi to be eggless:

• Potatoes - 1kg

• White Flour - 350gr

• Salt - max 15gr

For the Gorgonzola, Spinach and Nut Sauce (4 people):

• Gorgonzola - 300gr

• Fresh Spinach - 250gr

• Walnuts - 10

How to:

1. To prepare the potato gnocchi start by boiling the potatoes: place the potatoes in a large pot and cover with plenty of cold water. From the moment the water is boiling, count about 30-40 minutes, depending on their size; do the fork test and if the fork easily enters the middle then you can drain them. Peel them while they are still hot and immediately mash them on the flour that you have poured on the pastry board.

2. Then add the lightly beaten egg together with a pinch of salt and mix everything with your hands until you get a soft but compact dough. Remember that by working them too much, the gnocchi will become hard during cooking, so just knead the dough.

3. Take apart of the dough and spread it with your fingertips to obtain small loaves, 2 cm thick; to do this, help yourself by flouring the pastry board, occasionally, with flour. In the meantime, cover the remaining dough with a tea towel to prevent it from drying out.

4. Then cut the loaves into chunks and by pressing lightly with your thumb, drag them on the gnocchi row to obtain the classic shape. If you don't have the gnocchi row, you can use a fork and drag them on the prongs; also in this case, use the flour to avoid sticking. As you prepare the potato gnocchi, place them on a tray with a lightly floured cloth, well spaced from each other. If you intend to cook them, you can pour them in boiling salted water; as soon as the gnocchi come to the surface they are considered cooked and therefore ready to be drained and seasoned.

5. While you are cooking the gnocchi wash and cook the spinach, also put the gorgonzola in a pan and melt it. As soon as the gnocchi are cooked throw them in the melted gorgonzola and add the cooked spinach.

6. Serve in a plate and add the walnuts on top. Enjoy :)