Ingredients:
- Red potatoes 2lbs
- Eggs (medium) 1
- 00 flour 0.66lbs
- Salt 1 pinch
- Re-milled durum wheat semolina to taste
- Sweet Gorgonzola 0.44lbs
- Whole milk 0.42 cup
- Walnuts in pieces 2oz.
1.To prepare the gorgonzola and walnut gnocchi, start with the dough: place the potatoes in cold water and boil until soft. Pour the flour onto the work surface and make a well in the center then pour in the hot potatoes, mash them with a potato masher.
- Now add the whole egg, salt and start kneading with your hands until you obtain a firm and compact dough.
- Form a homogeneous dough with no clumps, then take portions and form rolls till about ½ in wide, sprinkle with semolina.
- Divide the rolls into small ½ inch pieces with a tarot or a knife. As you form the gnocchi, place them on a tray with a floured cloth. Place a pan of water on the heat and add salt to the boil. Cut the gorgonzola into small pieces.
- Chop the walnuts. Heat the milk over low heat in a pan, add the gorgonzola and mix to melt it.
- Cook the gnocchi in boiling water and wait for them to surface. Meanwhile, add the walnuts to the sauce. Drain the gnocchi and pour them directly into the pan with the cheese, stir to combine and serve with some walnut topping!