Potato Gnocchi with Arugula Pesto and Gorgonzola Cheese

Method10 steps

1. 1

   Step 1: Boil the 500 g potatoes in a large pot of water until tender. Drain, peel and mash them. Beat one egg in a small bowl and measure 2 tbsp for the dough; reserve the remaining beaten egg for another use.

   Uses 500 g potatoes · Water to boil the potatoes · 2 tbsp beaten egg

2. 2

   Step 2: Mix the mashed potatoes from step 1 with the 150 g flour, the measured 2 tbsp beaten egg and a pinch of salt. Work quickly and briefly, just until the mixture comes together into a dough ball.

   Uses Mashed potatoes from step 1 · Measured 2 tbsp beaten egg from step 1 · 150 g flour · A pinch of salt for the dough

   
3. 3

   Step 3: Cut off a piece of dough from step 2 and roll it into a rope about the thickness of a finger. Cut it into 2 cm pieces, dust them lightly with additional flour and arrange on a floured tray. Repeat with the remaining dough.

   Uses Gnocchi dough from step 2 · Additional flour as needed for dusting

4. 4

   Step 4: Let the shaped gnocchi from step 3 rest for 20–30 minutes while preparing the sauce.

   Rest shaped gnocchi · 20 minUses Shaped gnocchi from step 3

5. 5

   Step 5: Chop the 80 g shelled walnuts. Toast them in a pan for a few minutes, stirring constantly until fragrant, then let them cool.

   Uses 80 g shelled walnuts

   
6. 6

   Step 6: Clean the 60 g arugula and put it in a blender with the cooled walnuts from step 5, the peeled garlic clove (1), 2–3 ice cubes, 4 tbsp olive oil, a pinch of nutmeg, salt and black pepper to taste. Blend until creamy.

   Uses 60 g arugula · Cooled toasted walnuts from step 5 · 1 peeled garlic clove · 2–3 ice cubes · 4 tbsp extra virgin olive oil · A pinch of nutmeg · Salt to taste for the pesto · Black pepper to taste

7. 7

   Step 7: Put the 80 g gorgonzola dolce in a shallow dish and add all the arugula pesto from step 6. Work together with a fork until creamy and well combined.

   Uses 80 g gorgonzola dolce · Arugula pesto from step 6

   
8. 8

   Step 8: Spoon a little of the gorgonzola-pesto sauce from step 7 onto each serving plate, keeping the rest for coating the gnocchi.

   Uses A little sauce from step 7 for each plate

9. 9

   Step 9: Bring a large pot of salted water to a boil. Add the rested gnocchi from step 4 in small batches and cook until they float to the surface, usually within a few minutes. Lift them out with a slotted spoon and drain well.

   Uses Water to boil the gnocchi · Salt for the cooking water · Rested gnocchi from step 4

   
10. 10

    Step 10: Arrange the drained gnocchi from step 9 on the sauced plates from step 8. Add the sauce remaining from step 7, gently toss to coat and serve immediately in four portions.

    Uses Cooked gnocchi from step 9 · Sauced plates from step 8 · Sauce remaining from step 7