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 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 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).
Now let’s start with the step by step recipe.
Potato Gnocchi with Arugula Pesto and Gorgonzola Cheese Recipe
- 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
- salt and pepper
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).
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).
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).
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).