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🍽️ Potato gnocchi with cheese sauce and pine nuts

886 kcal · 30 min · 4 servings

Ingredients

• 4 tbsp Pine nuts
• 1 kg floury potatoes
• Salt
• Nutmeg (freshly grated)
• 250 g Flour
• 1 Egg
• Flour (for working)
• 1 Clove of garlic
• 250 ml Vegetable broth
• 200 ml Whipping cream
• 150 g Processed cheese
• 75 g freshly grated Parmesan
• freshly grated Parmesan (for sprinkling)

Instructions

1. 1. Toast the pine nuts in a hot pan without oil until golden brown.
2. 2. Remove the pine nuts from the pan and let them cool down.
3. 3. Wash the potatoes thoroughly.
4. 4. Boil the potatoes in salted water for about 30 minutes until tender.
5. 5. Drain the potatoes and let them steam dry.
6. 6. Let the potatoes cool down slightly.
7. 7. Peel the cooled potatoes.
8. 8. Press the potatoes through a potato ricer.
9. 9. Spread the pressed potatoes out on your work surface.
10. 10. Season the potatoes with salt and ground nutmeg.
11. 11. Sprinkle the flour over the seasoned potatoes.
12. 12. Add the egg.
13. 13. Knead everything into a smooth and pliable dough.
14. 14. Set aside about one third of the dough.
15. 15. Dust the work surface with a little flour.
16. 16. Roll the dough piece into a rope about finger-thick.
17. 17. Cut or slice the rope into pieces about 1 cm long.
18. 18. Roll each dough piece over the tines of a fork to create the classic pattern.
19. 19. Shape the remaining dough into gnocchi as well.
20. 20. Let the finished gnocchi rest covered on the work surface.
21. 21. Peel the garlic cloves.
22. 22. Press the garlic through a garlic press.
23. 23. Add the cream and the broth to a pot.
24. 24. Add the pressed garlic.
25. 25. Bring the mixture to a boil in a pot.
26. 26. Add the processed cheese and the Parmesan.
27. 27. Let the cheese melt in the sauce.
28. 28. Simmer the sauce gently until slightly thickened over low heat.
29. 29. Season the sauce with salt, pepper, and nutmeg.
30. 30. Add the gnocchi to boiling salted water.
31. 31. Cook the gnocchi for about 5 minutes until done.
32. 32. Mix the gnocchi with the cheese sauce.
33. 33. Serve the gnocchi in small bowls.
34. 34. Sprinkle the gnocchi with grated Parmesan and the toasted pine nuts.
35. 35. Serve the dish immediately.

Nutrition per serving

• kcal: 886
• Protein: 30 g · Fett/Fat: 44 g · Carbs: 91 g