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Chestnut Gnocchi with Gorgonzola and Walnut Sauce
🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
3 servings
Aprilia
@aprilia- Ingredients
- Recipe
- Flour 00100 g
- Chestnut flour250 g
- Egg1 unit(s)
- Milk150 g
- Salt to taste
- Gorgonzola to taste
- Fresh cream to taste
- Butter to taste
- Ricotta to taste
- Nuts to taste
- Black pepper to taste
- Mix the flours and salt.
- Mix the egg and milk with the flours.
- Knead and leave to rest.
- Crack the nuts and place the oilseed in a preheated oven at 180 degrees for 5 minutes. This will create a slight toasty aroma.
- Prepare the sauce in a frying pan by adding the gorgonzola, cream, butter, ricotta and the crushed toasted walnuts. Add salt and ground pepper to taste.
- Place a large pot of water on the stove. While the water is heating, take pieces of dough and open them in the shape of a worm. Cut each worm into small pieces and shape it into gnocchi with a fork.
- Put the gnocchi to cook in boiling water. Unlike potato gnocchi, which are ready as soon as they float, chestnut gnocchi need to cook for 20 minutes in boiling water.
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