Homemade gnocchi with gorgonzola
Ingredients
For
4
personnes
For the gnocchi:
- 600 g potatoes (Mona Lisa or Bintje)
- 60 g of flour
- 1 egg
- 4 tablespoons of traditional-style olive oil
- ½ teaspoon of grated nutmeg
- Salt, pepper
For support:
- 100 g Gorgonzola
- 2 tablespoons of traditional-style olive oil
Tip
We recommend a traditional-style French olive oil from Provence – PDO ripened olives, from the Vallée des Baux-de-Provence – PDO ripened olives, from Aix-en-Provence – matured olives PDO or an ‘old-fashioned’ olive oil or matured olives…
Instructions
- Bake the potatoes in the oven with their skins on (allow between 45 and 60 minutes). Once cooked, scoop out the flesh and pass it through a food mill.
- In a mixing bowl, mix together the egg, nutmeg, traditional-style olive oil and salt. Add the mashed potatoes and the flour. Knead the mixture until you have a smooth dough (if it’s too sticky, add a little more flour).
- Divide the dough into 4 pieces and shape them into 4 long, thin rolls.
- Dust them with flour and cut them into 1 cm pieces. Shape them into gnocchi by pressing them down with a fork in your hand.
- Poach the gnocchi in a large pan of gently simmering salted water. Once they rise to the surface, they are cooked. Drain them.
- Fry the gnocchi in 2 tablespoons of traditional-style olive oil, add chunks of Gorgonzola and stir. Season with pepper. Serve immediately.
Tip
We recommend a traditional-style French olive oil from Provence – PDO ripened olives, from the Vallée des Baux-de-Provence – PDO ripened olives, from Aix-en-Provence – matured olives PDO or an ‘old-fashioned’ olive oil or matured olives…
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