Potato Gnocchi with Arugula Pesto and Gorgonzola Cheese

Potato Gnocchi with Arugula Pesto and Gorgonzola CheeseToday I made a recipe with gorgonzola cheese, an ingredient that I love: Potato Gnocchi with Arugula Pesto and Gorgonzola Cheese.

Potato Gnocchi is a preparation made with mashed potatoes, eggs and flour, boiled and served in many different ways. In this recipe I explain briefly how to make potato gnocchi but for the full recipe click here.

Arugula pesto is a very delicate and rich sauce, quick to prepare and perfect to season pasta and gnocchi

Finally, I chose sweet gorgonzola cheese, that’s creamy and soft, with a particular and characteristic flavor, more delicate than spicy gorgonzola which has a stronger flavor and the texture is semi-hard and crumbly (similar to French blue-veined cheeses).


Potato Gnocchi with Arugula Pesto and Gorgonzola Cheese Recipe

Prep Time: 1 H
Cook Time: 10 Min
Yelds: 4

Ingredients

  • 500 g (about 1lb) – potatoes
  • 150 g (5,3 oz) – “oo” flour
  • 2 tablespoons of 1 beaten egg (about half egg)
  • 80 g (2.80 oz) – sweet gorgonzola cheese
  • 80 g (2,80 oz) – shelled walnuts
  • 60 g (2,10 oz) – arugula
  • 1 garlic clove
  • extra virgin olive oil
  • nutmeg
  • salt and pepper

Directions

potato Gnocchi with Arugula pesto and Gorgonzola Cheese

Cook the potatoes in a large pot then mash them up. Add flour, a pinch of salt and 2 tablespoons of 1 beaten egg (1). Mix the ingredients with your hands, quickly and for a short time. Make a ball, cut a piece of dough and place it on a floured surface. Then with your hand make a long roll of dough as thick as a finger. Slice the roll every 2 cm, so as to obtain small cylinders (2). Flour them and let them rest for about 20/30 minutes (3).

potato Gnocchi with Arugula pesto and Gorgonzola Cheese

Remove the walnuts shell, chop them and toast them in a pan for a few minutes, stirring constantly, then let them cool (4). Clean the rocket salad and put it in a blender with 2-3 ice-cubes (the ice makes sure that the rocket will not oxidize and remain green), the walnuts, 4 tablespoons of extra virgin olive oil, a pinch of nutmeg, salt and pepper (5). Blend until the mixture is creamy and soft(6).

potato Gnocchi with Arugula pesto and Gorgonzola Cheese

Place gorgonzola cheese in a plate and add the arugula pesto (7). Work the cream with a fork until the ingredients are all mixed up (8) then place a little bit of arugula and gorgonzola sauce in a serving plate (9).

potato Gnocchi with Arugula pesto and Gorgonzola Cheese

Cook potato gnocchi in plenty salted water. When water boils, dip gnocchi in it. When they rise to the surface (after few minutes) it means they are cooked (10). Drain them with a ladle (few at a time) and place them in the serving plate with arugula pesto and gorgonzola (11). Add a bit of sauce, stir gently and serve (12).

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Potato Gnocchi with Arugula pesto and Gorgonzola Cheese
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Potato Gnocchi with Arugula pesto and Gorgonzola Cheese Ingredients Box

Prep Time: 1 H
Cook Time: 10 min
Yields: 4
  • 500 g (about 1lb) – potatoes
  • 150 g (5,3 oz) – “oo” flour
  • 2 tablespoons of 1 beaten egg (about half egg)
  • 80 g (2.80 oz) – sweet gorgonzola cheese
  • 80 g (2,80 oz) – shelled walnuts
  • 60 g (2,10 oz) – arugula
  • nutmeg
  • 1 clove of garlic
  • extra virgin olive oil
  • salt and pepper

author-avatar

I love all red things, reading novels, Milan football team, spaghetti and dark chocolate. I have wonderful memories of my grandmother who Involved me in the kitchen from a very early age. She was kind and patient and generous with her time. Some of my favorite childhood memories involve being in the kitchen with her while she was cooking Risotto alla Milanese or Polenta. And the bonus of it was that she always made me taste everything.