Creamy Pasta Dumplings with Pignoli
7,7 / 10
ready in 1 hr 25 min.
- For the gnocchi
- 6 ½ cups floury potatoes
- 1 ⅔ cups all-purpose flour
- 1 egg
- all-purpose flour (for working)
- For the sauce
- 1 clove garlic cloves (crushed)
- ⅞ cup cream
- 1 cup vegetable stock
- 1 cup Processed Cheese
- ¾ cup grated Parmesan
Cook the potatoes in boiling, salted water for around 25-30 min. Drain and leave to cool a little. Peel and mash.
Place the potato mixture on a work surface and season with salt and nutmeg. Sprinkle on the flour, add the egg and work into a smooth dough.
Take approx. 1/3 of the mixture and on a floured work surface roll into a string roughly as thick as your finger. Cut 1 cm pieces from it and press the typical lined pattern into each one using the back of a fork. Do the same with the remaining dough, shape into balls, cover and leave to rest on the work surface.
Place the garlic, cream and the stock in a pot and bring to the boil. Add both cheeses, allow to melt and simmer on a low heat until think. Season with salt, ground black pepper and nutmeg.
Dry roast the pine nuts, remove from the pan and leave to cool.
Place the gnocchi in a pot of salt water and cook for around 5 min. When they float to the top they are done.
Mix together the gnocchi and the sauce, arrange in bowls and served sprinkled with Parmesan and pine nuts.