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🍽️ Homemade Gnocchi with Creamy Gorgonzola Sauce, Spinach, and Walnuts

738 kcal · 30 min · 4 servings

Ingredients

• 500 g floury potatoes
• 150 g wheat flour
• 50 g whole wheat semolina
• 1 egg
• 1 egg yolk
• salt
• nutmeg
• flour (for working)
• 200 g Gorgonzola
• 150 ml whipping cream (30%)
• 200 ml vegetable broth
• salt
• pepper (from the mill)
• 250 g spinach
• 2 garlic cloves
• 2 tbsp olive oil
• salt
• 40 g walnut kernels

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Boil the potatoes in salted water for about 30 minutes until tender.
3. 3. Drain the cooking water.
4. 4. Peel the warm potatoes.
5. 5. Press the potatoes through a potato ricer.
6. 6. Let the pressed potatoes steam briefly to cool down.
7. 7. Add flour, semolina, egg, and egg yolk to the potato mixture.
8. 8. Mix all ingredients well together.
9. 9. Season the dough with salt and ground nutmeg.
10. 10. Add a little more or less flour if needed until the dough is no longer sticky and easy to shape.
11. 11. Crumble the Gorgonzola cheese into a pan.
12. 12. Add the cream and vegetable broth to the pan.
13. 13. Simmer the sauce over medium heat until it becomes creamy.
14. 14. Season the sauce with salt and pepper.
15. 15. Keep the sauce warm over low heat.
16. 16. Dust a work surface with flour.
17. 17. Roll the gnocchi dough into ropes about 2 centimeters thick.
18. 18. Cut or slice small pieces from the dough to form the gnocchi.
19. 19. Optionally press a pattern into the gnocchi with a fork.
20. 20. Cook the gnocchi in gently simmering salted water for about 5 minutes.
21. 21. Remove the gnocchi once they float to the surface.
22. 22. Wash the spinach thoroughly.
23. 23. Remove the tough stems from the spinach.
24. 24. Chop the spinach roughly.
25. 25. Peel the garlic.
26. 26. Slice the garlic thinly.
27. 27. Fry the garlic slices slowly in hot oil until golden brown.
28. 28. Add the chopped spinach to the pan.
29. 29. Cook the spinach until it has wilted.
30. 30. Continue to steam the spinach until all liquid has evaporated.
31. 31. Season the spinach lightly with salt.
32. 32. Remove the gnocchi from the water using a slotted spoon.
33. 33. Let the gnocchi drain well.
34. 34. Gently fold the gnocchi into the warm Gorgonzola sauce.
35. 35. Plate the gnocchi.
36. 36. Add the sautéed spinach to the gnocchi on the plates.
37. 37. Roughly chop the walnuts.
38. 38. Sprinkle the finished dish with the chopped walnuts.
39. 39. Serve the dish immediately.

Nutrition per serving

• kcal: 738
• Protein: 25 g · Fett/Fat: 44 g · Carbs: 61 g