Gnocchi with Gorgonzola, Walnuts & Sage
Appetizer, Main Course, Side Dish
Cam Emirali, Executive Chef and Co-owner of 10 Greek Street
Maris Piper potatoes
plus extra for dusting
For the Gorgonzola sauce
A pinch of
To make the gnocchi
Cook potatoes in salted water until tender.
Put the potatoes on a baking tray and dry in oven at 150ºC for 10 minutes.
Mash the potatoes using a ricer.
Mix in grated nutmeg, parmesan, and egg yolks.
Season with salt and pepper to taste.
Sift in the flour and knead softly.
Roll out the gnocchi, adding a little more if the dough is too wet.
Once rolled out into thin sausages, cut into 3cm little pillows.
Bring water to boil. Drop gnocchi in and once they float to surface remove with slotted spoon and place in bowl filled with ice water, to cool down.
To make the Gorgonzola sauce
Boil cream and Gorgonzola
Once you’ve achieved a nice consistency, add the gnocchi and cook until warmed through.
Plate and add fried sage and walnuts to garnish.
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Recipe by The London Economic, thelondoneconomic.com