• 3 hours
  • Low

Potato gnocchi with gorgonzola cream and asparagus

Ingredients (for 4/5 servings)
200 g of Soft wheat flour type 2
1 kg of potatoes
150 g of asparagus
100 g of gorgonzola
100 g of fresh milk
1 egg
Salt q.s.
First, cook the potatoes in their skins, for about 1 hour in the oven at 180°. Once cooked, let them cool, then peel them and mash them with a potato masher on a worktop.
At this point, add the flour and egg, then knead until the mixture is firm but malleable. Proceed by dividing the dough and forming strips, which you must cut to form the gnocchi.
Once all the dough has been cut, arrange the gnocchi on a cabaret, detached from each other, then let them rest in a cool place for a maximum of 2 hours.
In the meantime, you can prepare the asparagus and gorgonzola sauce. Start by cutting the gorgonzola into small pieces, then add the milk and cook in a bain-marie until the gorgonzola has completely melted.
At this point, add the previously boiled asparagus for about 3/4 minutes.
Now you can cook the gnocchi in plenty of hot water: they will be cooked when they come to the surface by themselves.
Once ready, drain and toss with the asparagus and gorgonzola sauce.

In collaboration with The Diary of Sonia

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