I boiled 500g of potatoes, mashed them, let them cool, and then added about 150-200g of flour, 1 egg (don’t add it if the potatoes are watery), salt, and a little nutmeg. I mixed and kneaded everything together and made a silly face 🙂
While the potatoes were cooking, I used two teaspoons to form balls of Gorgonzola (about 100g) and walnuts (6 walnuts). I also added a tablespoon of Parmesan cheese. I then froze them until the gnocchi dough was ready.
Once the dough was ready, I took a piece, placed the gorgonzola and walnut ball in the center, and closed it by surrounding it with the dough. I rolled the gnocchi tightly with my hands and placed them on a baking sheet dusted with flour.
I made 18 gnocchi in total.
I then boiled them in salted water. When they floated to the surface, I sautéed them for just a minute or two in the pan with butter and sage (unfortunately, I didn’t have fresh sage).
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I boiled 500g of potatoes, mashed them, let them cool, and then added about 150-200g of flour, 1 egg (don’t add it if the potatoes are watery), salt, and a little nutmeg. I mixed and kneaded everything together and made a silly face 🙂
While the potatoes were cooking, I used two teaspoons to form balls of Gorgonzola (about 100g) and walnuts (6 walnuts). I also added a tablespoon of Parmesan cheese. I then froze them until the gnocchi dough was ready.
Once the dough was ready, I took a piece, placed the gorgonzola and walnut ball in the center, and closed it by surrounding it with the dough. I rolled the gnocchi tightly with my hands and placed them on a baking sheet dusted with flour.
I made 18 gnocchi in total.
I then boiled them in salted water. When they floated to the surface, I sautéed them for just a minute or two in the pan with butter and sage (unfortunately, I didn’t have fresh sage).
This looks simple and so delicious.