Ingredients with Measurements:
- 2 lbs. of potatoes
- 1 1/2 cups of all-purpose flour
- 1 egg
- 1/2 cup of grated Valtellina Casera cheese
- 1/2 cup of grated Parmesan cheese
- Salt and pepper to taste
- 1/2 cup of heavy cream
- 1/2 cup of Gorgonzola cheese
- 1/4 cup of chopped walnuts
- Fresh parsley for garnish
Special equipment needed:
- Potato ricer
- Large pot
- Large mixing bowl
- Rolling pin
- Large skillet
Step-by-step instructions:
1. Peel and boil the potatoes in a large pot of salted water until they are tender. Drain and let them cool for a few minutes.
2. Mash the potatoes using a potato ricer and transfer them to a large mixing bowl.
3. Add the flour, egg, Valtellina Casera cheese, Parmesan cheese, salt, and pepper to the bowl. Mix well until the dough is smooth and elastic.
4. Divide the dough into four equal parts and roll each part into a long rope about 1 inch thick.
5. Cut the ropes into small pieces about 1 inch long and use a fork to make ridges on each piece.
6. Bring a large pot of salted water to a boil and add the gnocchi. Cook for about 2-3 minutes or until they float to the surface.
7. In a large skillet, heat the heavy cream over medium heat. Add the Gorgonzola cheese and stir until it melts and the sauce is smooth.
8. Add the cooked gnocchi to the skillet and toss them in the sauce until they are well coated.
9. Serve the gnocchi hot, garnished with chopped walnuts and fresh parsley.
Time:
Preparation time: 30 minutes
Cooking time: 15 minutes
5. Temperature:
Boiling water for gnocchi: 212°F (100°C)
Heat for sauce: medium heat
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 620
Total fat: 30g
Saturated fat: 17g
Cholesterol: 126mg
Sodium: 670mg
Total carbohydrates: 65g
Dietary fiber: 4g
Sugar: 2g
Protein: 23g
Substitutions for ingredients:
- Instead of Valtellina Casera cheese, you can use Fontina or Gruyere cheese.
- Instead of Gorgonzola cheese, you can use Roquefort or blue cheese.
- Instead of walnuts, you can use pine nuts or hazelnuts.
Variations:
- Add cooked bacon or pancetta to the sauce for a smoky flavor.
- Use sweet potatoes instead of regular potatoes for a different flavor and color.
- Add chopped spinach or kale to the sauce for a healthier option.
Tips and tricks:
- Be careful not to overwork the dough, as it can become tough and chewy.
- Dust the work surface and rolling pin with flour to prevent the dough from sticking.
- To make ridges on the gnocchi, press them gently with a fork and roll them down the tines.
Storage instructions:
Store any leftover gnocchi and sauce in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the gnocchi and sauce in a microwave-safe dish or on the stovetop over low heat until heated through.
Presentation ideas:
Serve the gnocchi in individual bowls or on a large platter. Garnish with chopped walnuts and fresh parsley.
Garnishes:
Chopped walnuts and fresh parsley.
Pairings:
- Serve with a side salad of mixed greens and a vinaigrette dressing.
- Pair with a glass of red wine, such as Chianti or Barolo.
Suggested side dishes:
- Roasted vegetables, such as Brussels sprouts or carrots.
- Garlic bread or crusty Italian bread.
Troubleshooting advice:
- If the dough is too sticky, add more flour.
- If the gnocchi fall apart while cooking, the dough may be too wet. Add more flour or let the dough rest for a few minutes before rolling.
Food safety advice:
- Make sure the potatoes are cooked thoroughly to avoid foodborne illness.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
Valtellina Casera cheese is a traditional cheese from the Lombardy region of Italy. It is made from cow's milk and has a nutty, slightly sweet flavor.
Flavor profiles:
The gnocchi are soft and pillowy, with a cheesy flavor from the Valtellina Casera and Parmesan cheeses. The Gorgonzola sauce is creamy and tangy, with a hint of sweetness from the walnuts.
Serving suggestions:
Serve the gnocchi as a main course for lunch or dinner.
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Region: Italian