Gnocchi with Blue Cheese Sauce and Walnuts
(Percentage of daily recommendation)
| Calorie | 912 cal. | (43 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 98 g | (65 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 7.1 g | (24 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 7.6 μg | (13 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 10.7 mg | (89 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 92 μg | (31 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 10.3 μg | (23 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 1,587 mg | (40 %) | ||
| Calcium | 488 mg | (49 %) | ||
| Magnesium | 117 mg | (39 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 41 μg | (21 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 22.3 g | |||
| Uric acid | 90 mg | |||
| Cholesterol | 94 mg | |||
| Complete sugar | 11 g |
Ingredients
- For the gnocchi
- 1 ⅕ kilograms starchy potatoes
- salt
- freshly grated Nutmeg
- 150 grams Pastry flour
- 75 grams Semolina flour
- Pastry flour (for working)
- For sauce and nuts
- 50 grams Walnut
- 3 Tbsps Maple syrup
- 200 milliliters Vegetable broth
- 200 milliliters Whipped cream
- 250 grams Gorgonzola
- salt
- freshly ground peppers
- 1 Tomato
- 1 handful Basil
Preparation steps
Preheat the oven to 200°C (approximately 400°F). Line a baking sheet with parchment paper. Rinse the potatoes and prick with a fork several times. Place on the baking sheet, and bake for 45-60 minutes (depending on the size of the potatoes), until tender.
Remove from the oven and cool briefly. Peel while still warm, then pass through a ricer onto a work surface. Season well with salt and nutmeg. Mix the flour and semolina, and mix half into the potatoes. Knead until a smooth dough forms. The dough should no longer be sticky. If necessary, add some more of the mixed flours to the dough. Divide the dough into 4-5 portions, and roll into 2-3 cm (approximately 3/4-1 inch) thick rolls. Cut into 2-3 cm (approximately 3/4-1 inch) pieces, and indent with the tines of a fork. Rest the finished gnocchi on a floured surfaces.
Coarsely chop the walnuts and toast in a dry pan until fragrant. Drizzle with the maple syrup and caramelize lightly. Remove from the pan and let cool. Rinse and quarter the tomatoes. Remove the cores, and finely dice. Rinse the basil, pat dry, and chiffonade.
For the sauce, add the vegetable broth to a saucepan and bring to a boil. Mix in the cream and simmer lightly, stirring occasionally. Stir in the gorgonzola and simmer for 6-8 minutes until thickened. Season to taste with salt and pepper.
Bring a pot of salted water to a boil. Add the gnocchi, and simmer for 3-5 minutes until they begin to float to the surface. Remove from the water with a slotted spoon and arrange on plates. Top with the sauce, garnish with the walnuts, tomatoes, and basil, and serve.