Name: Purple Gnocchi w/ Gorgonzola Sauce
Cook time: 7200 s
Total time: 7200 s
Yield: 4 bowls
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

BenGingi

And today for lunch we have purple gnocchi with gorgonzola sauce. I went to Union Square market this weekend and I saw a beautiful stand of potatoes. I bought a few varieties, one of them was these little purple potatoes which I immediately decided to make gnocchi with. However, you can definitely make them with yellow potatoes! It will taste almost the same. The sauce here is made with Italian Gorgonzola D.O.P and chopped walnuts. It is a very easy quick sauce that wonderfully complements the purple gnocchi.
Bon Apetito Ragazzi! 


Purple Gnocchi w/ Gorgonzola Sauce

Boil the potatoes with salt until they get soft. Peel the potatoes and mash them.

In a bowl mix the mashed potatoes with the flour, egg yolk, and salt.

When start to get homogeneous, move to the working surface and knead until consolidation.

Cover with a towel and let the dough rest for 15 min.

Cut the dough into smaller pieces, each piece roll to a sausage shape.

Cut each long piece to the desired size of the gnocchi.

Make the sauce while you boil the water. Remember- the sauce is waiting for the gnocchi, not the other way.

In a pan, melt butter and fry a clove of garlic.

Add the milk and the cheese. Once you add the cheese, boil the gnocchi.

When the gnocchi float to the top it means they are ready.

Move them to the saucepan and cook for 30 sec.

Add the walnuts. Cook for another 15 sec.

Plate, grate Parmiggiano Reggiano on top, black pepper, and YUM!!

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