Gnocchi with gorgonzola sauce

Name: gnocchi with gorgonzola sauce
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Italian
Ingredients: 500 g floury potatoes; 1 egg; 100 g wheat flour; 1 cup whipped cream 125 ml; 100 g Gorgonzola (blue cheese), crumbled; 25 g rucola lettuce (bag 75 g), coarsely cut

A tasty Italian recipe. The main course contains the following ingredients: crumbly potatoes, egg, wheat flour, whipped cream (125 ml), Gorgonzola ((blue veal cheese), crumbled), rucola lettuce ((bag 75 g) and coarsely cut).

Ingredients

Kitchen Stuff

puree tamper

Directions

Boil the potatoes in the peel for 20 minutes until done, then drain and leave for 5 minutes.
Peel them and grind them while they are still warm.
Split the egg.
Stir in the yolk with a little salt and add enough flour to form a cohesive dough structure.
Divide the dough into 4 portions.
Roll each portion with floured hands on a floured work surface into a 1 cm thick roll.
Cut pieces of 2 cm from them.
Push in a hole with your finger while pressing a ridge pattern with a fork on the other side.
Place the gnocchi in one layer in a floured dish.
Heat the whipped cream in a pan.
Add the Gorgonzola and let the cheese melt over low heat, stirring regularly.
Season with (freshly ground) pepper.
Meanwhile, bring plenty of water to the boil in a pan.
Carefully put the gnocchi in and cook until 2-3 minutes (they are done when they come to the surface).
Place them in 4 deep plates with a slotted spoon.
Divide the gorgonzola sauce over it and garnish with the arugula..