Ingredients (for 4 people) for gnocchi
1 pound boiled peeled mashed potatoes
2 tablespoons semolina
1 tablespoon potato starch
1 tablespoon extra virgin olive oil
2 eggs
1 teaspoon salt
½ teaspoon ground white pepper
1/8 teaspoon nutmeg
Ingredients for sauce
3 onions, finely diced
1 clove of garlic, diced
2 tablespoons sunflower oil
½ cup vegetable broth
½ cup milk
½ cup liquid cream
¼ pound gorgonzola cheese, cubed
1 ½ cups cherry tomatoes
½ teaspoon salt
¼ teaspoon ground white pepper
A dash of nutmeg
Gnocchi Preparation
Boil potatoes the night before. Peel them before storing them in the refrigerator for the night. Mash potatoes the next day. Add semolina, potato starch, eggs and seasonings. Make a firm dough. Lightly flour a work surface. Put your dough on the surface and knead it gently to incorporate the flour. Only knead for about a minute. Roll into ¾-inch roll. Cut into squares. Prepare a large pot of salted boiling water. Put about 12-15 gnocchi in the boiling water. Wait for them to come back to the surface. This takes about two minutes. Then they are done. Remove from pot and repeat until all gnocchi are cooked.
Sauce Preparation
Wash spinach and allow to dry. Heat a pan with oil. Add onions, garlic and spinach. When it begins to wilt, let it simmer for approximately 2 minutes. Add broth and milk and allow to simmer again for 2 minutes on low. Add cheese and allow it to melt. With a hand-held blender, mix the ingredients until the spinach is the desired size. Add seasonings and liquid cream. For serving, use deep dish plates, placing gnocchi in first. Add sauce and garnish with tomatoes or parmesan cheese.
See you next time!
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