Ingredients
For the gnocchi
100 gr whole wheat flour
120 gr white flour
250 gr cooked purple potato
1 free range egg yolk
pinch of salt
For the sauce
200 gr Gorgonzola cheese
50 ml almond milk
30 gr butter
30 gr chopped walnuts
cloves of garlic
Parmiggiano Reggiano
Salt
Black pepper
Tools
Pot
Bowl
Bench knife
Pan
Cutting board
Knife
Spatula
Directions
Step 1
Boil the potatoes with salt until they get soft. Peel the potatoes and mash them.
250 gr cooked purple potato
Step 2
In a bowl mix the mashed potatoes with the flour, egg yolk, and salt.
120 gr white flour
100 gr whole wheat flour
1 free range egg yolk
pinch of salt
Step 3
When start to get homogeneous, move to the working surface and knead until consolidation.
Step 4
Cover with a towel and let the dough rest for 15 min.
Step 5
Cut the dough into smaller pieces, each piece roll to a sausage shape.
Step 6
Cut each long piece to the desired size of the gnocchi.
Step 7
Make the sauce while you boil the water. Remember- the sauce is waiting for the gnocchi, not the other way.
Step 8
In a pan, melt butter and fry a clove of garlic.
30 gr butter
cloves of garlic
Step 9
Add the milk and the cheese. Once you add the cheese, boil the gnocchi.
50 ml almond milk
200 gr Gorgonzola cheese
Step 10
When the gnocchi float to the top it means they are ready.
Step 11
Move them to the saucepan and cook for 30 sec.
Step 12
Add the walnuts. Cook for another 15 sec.
30 gr chopped walnuts
Step 13
Plate, grate Parmiggiano Reggiano on top, black pepper, and YUM!!
Parmiggiano Reggiano
Salt
Black pepper
Step 14
YASSS!
