We all need to fill the belly but the eye – the saying goes – want it too.
And how to please him if not with color? Guys I finally tried the delicious purple potatoes grown by Marina on her farm in Bleggio (Trentino). Great! and if you then season them with a gorgonzola cream + crumbled walnut, they are irresistible!!
Do you want to try it too? then you just have to take a look at this very simple recipe and get ready to fall in love with it.
SERVES 4 PEOPLE
READY IN 1h
1 lb 8 oz potatoes purple potatoes
7 oz all-purpose flour
1 egg, beaten
2-3 pinch salt
All-purpose flour + semolina to taste (for the pastry board)
Water to taste
Coarse salt to taste
1 teaspoon butter
3-4 tablespoons blue cheese
1/2 glass milk
sage to taste
STEP 1: BOIL THE POTATOES
Deep unpeeled potatoes in cold water and boil them for about 40 minutes.
STEP 2: MAKE THE DOUGH
Mash the potatoes.
Place all-purpose flour on the pastry board, add hot mashed potatoes (peeled), beaten egg and salt. Knead quickly and add other all-purpose flour only if necessary.
STEP 3: SHAPE GNOCCHI
On a floured surface, shape small portions of the dough into long “snakes” and cut them into little pieces.
Then sprinkle gnocchi with all-purpose flour + semolina.
STEP 4: COOK GNOCCHI
Cook gnocchi in boiling salted water for 2-3 minutes after they’ve risen the top, then drain.
STEP 5: ADD THE SAUCE
Melt butter and add gncchi.
In another pan melt blue cheesewith a little milk.
If you want you can add this sauce to gnocchi, or you can add it in big drops directly in the plate.
Add chopped walnuts and sage!
#getBready & enjoy your meal