Servings:
4
Prep time:
45
Cooking time:
30
INGREDIENTS
- Gnocchi:
- - 300 g of potatoes
- - 200 g of buckwheat flour
- - 150 g of corn flour
- - 1 egg
- - 3 tablespoons of extra virgin olive oil
- or 1 pack of 350 g Potato gnocchi with Spirulina
- Sauce:
- - 300 g Gorgonzola goat
- - 20 walnuts
- - 1 tablespoon chopped parsley
- - 150 ml of vegetable broth
- - salt
- - pepper
- - Rice flour
INSTRUCTIONS
- Boil the potatoes in salted water, then peel and mash them with the potato masher.
- Mix the buckwheat flour to the maize flour, add a brimming teaspoon of salt, egg, potatoes, tablespoons of olive oil and enough water (about one cup) for a firm dough. Reduce the dough into long cylinders, working on a surface well sprinkled with rice flour, and cut the gnocchi or use the gnocchi potatoes with Spirulina from Probios.
- Melt the pieces of goat gorgonzola over low heat in the vegetable stock (or, not having that, in water) in a large skillet, then add the walnuts, salt and pepper lightly.
- Cook the gnocchi in salted water, drain when they float (takes about 2 minutes of cooking) directly into the pan with the sauce. Complete with parsley and serve.
