Gnocchi with a Gorgonzola Sauce
Ingredients (2 portions)
| Amount | Measure | Name |
|---|---|---|
| 140.00 | ml | Water (hot) |
| 2.00 | g | Salt |
| 62.50 | ml | Milk, fresh |
| 32.00 | g | KNORR Mash Flakes 1 x 2kg |
| 1.00 | pc | Egg yolk |
| 35.00 | g | Cheese, Parmesan grated |
| 80.00 | g | Flour, white |
| 2.00 | g | ROBERTSONS Nutmeg 6 x 800g |
| 250.00 | ml | MEADOWLAND Classique 10 x 1L |
| 60.00 | g | Cheese, Gorgonzola |
| 25.00 | ml | Chives |
| 25.00 | g | Cheese, Parmesan grated |
Preparation
1.Make up Knorr Mash Flakes. (instructions on package)
2.Add your egg yolk, parmesan cheese, flour and Robertson’s Nutmeg to mash and mix.
3.Fill piping bag and pipe the mixture out onto a floured surface. Roll the sausage shape in the flour so it is coated. Slice the rolled out mixture into little rectangles, pinching each time you cut.
4.Add to boiling water and remove once they have floated to the surface.
Add the Meadowland Classique to a small pot and bring to a simmer. 5.Crumble the gorgonzola into the cream and turn down the heat to allow too melt.
6.Add the gnocchi and some chopped chives to the sauce and season. 7.Mix together gently.
8.Plate the gnocchi and garnish using left over chives and parmesan cheese.
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