PASTA: If you like gnocchi and Gorgonzola cheese, this receipe will be a delight to try out.

POTATO & WALNUT GNOCCHI WITH GORGONZOLA AND BASIL SAUCE:

 

 

 

 

gnocchi:

    3 oz. walnuts ground                                              

    3 oz. gorgonzola cheese, crumbled

    1 lb. potatoes                                                          

    1 tbsp. butter, softened

    2 egg yolks                                                 

    1 cup all purpose flour

    salt and pepper

sauce:

    ½ cup butter                                    

    2 oz. Gorgonzola cheese, crumbled

    ¼ cup of basil leaves chopped        

    2 oz. grated Parmesan cheese

    3 tbsp. water

 

 

Cook potatoes until tender. Peel and mashed. Add ground walnut and Gorgonzola cheese and beat the mixture to allow cheese to melt. Add butter, egg yolks, half of the flour and salt and pepper. Mix well.

 

Turn this mixture out onto a lightly floured board. Gently knead in the remaining flour, a little at a time, to form a smooth dough. Leave to cool.

 

Roll the dough out into 1-inch diameter cylinders, and cut into 3/4-inch pieces. Roll each piece over the prongs of a fork to form a decorative shape. Place the gnocchi on a floured surface and leave to dry for about 1 hour.

 

Cook the gnocchi in salted boiling water for 2-3 minutes or until they float to the surface. Remove with a slotted spoon and keep warm.

 

Add butter and water into a saucepan and bring to a boil over medium-low heat. Whisk in gorgonzola cheese, whisking to melt; then add basil leaves, salt and pepper to taste. Roll the gnocchi in the sauce to serve, sprinkled with the Parmesan cheese.