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    Home » Gnocchi

    Potato Gnocchi with Arugula Pesto and Gorgonzola Cheese

    Published: Jan 23, 2017 · Modified: Mar 2, 2024 by Barbara Felicità Lucchini · This post may contain affiliate links

    Today we made a recipe with gorgonzola cheese, an ingredient that we 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 we explain briefly how to make potato gnocchi.

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

    We 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

    Jump to:
    • Potato Gnocchi with Arugula Pesto and Gorgonzola Cheese Recipe
    • Ingredients
    • Instructions

    Now let's start with the step by step recipe.

    Read also:

    • Pumpkin Gnocchi
    • Gnocchi alla Sorrentina
    • Beet Gnocchi with Taleggio Cream
    • Pear and Gorgonzola Muffins

    Potato Gnocchi with Arugula Pesto and Gorgonzola Cheese Recipe

    • Prep Time: 1 H
    • Cook Time: 10 Min
    • Servings: 4

    Ingredients

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

    Instructions

    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 food processor 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).

    Potato Gnocchi with Arugula Pesto and Gorgonzola Cheese

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    Barbara & Silvana

    CIAO! Barbara & Silvana here! We are the authors of these amazing Italian recipes. Living in Italy, they are part of our culture, tradition and everyday life. And we want to share them with you all, straight from Italy! Learn more about us! Read our story!

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