Ingredients
1 kg of potatoes
(a white powdery enough, for example those Dutch who need a little flour)
gr. 300
flour 1 egg
teaspoon salt
gr. 200 of creamy gorgonzola
gr. 30 ml butter
. 250 cream
few leaves of sage
grated Parmesan
Wash the potatoes, without peeling them put them in a pot with salted water and let boil. Once cooked, but still warm, peel, mash with a potato masher and transfer them onto a plane. Add salt, egg and flour and knead until mixture is firm but soft.
Divide the dough into loaves, cut and then putting the dumplings on a floured tray. You can stitch it with a fork or with a special wooden tool. Let stand for 15 minutes.
Meanwhile, prepare the sauce : In a saucepan place the butter, chopped gorgonzola and cream, you warm up and melt the cheese until the cream has reached the right consistency.
Cook the gnocchi in boiling salted water and drain with a slotted spoon as soon as they surfaced. Place in a bowl, toss with the sauce, gorgonzola, qualche fogliolina di salvia, abbondante parmigiano, impiattate e servite.
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