Gnocchi in Gorgonzola Sauce

gnocchi

1. Boil the potatoes as jacket potatoes in salted water until soft, drain, cool for a maximum of 5 minutes and then pass through the potato press. The best way to do this is to halve the potatoes and put them in the press with the cut surface facing down, the skin then automatically remains in the press.
2. It is important that the potatoes are put through the press while hot, so that the potato mixture can evaporate well. When the potato mixture has cooled down a bit, add the egg yolks and flour and knead quickly and vigorously – do not knead too long, otherwise the gnocchi will look like an eraser. Season to taste with salt and grated muscat nuts.
3. Put some rice flour on a board – rice flour does not contain gluten and prevents the gnocchi from sticking and sticking together. Take some of the potato mixture, shape it into a roll approx. 2 cm in diameter and cut off approx. 1.5 – 2 cm long pieces with a sharp knife.
4. Put some rice flour on a plate and place the gnocchi on it. Then put the gnocchi in sufficiently salted and boiling water and simmer until they float on top, then they are ready. Remove from the water with a slotted spoon and rinse in cold water.

Gorgonzola sauce

1. Put some olive oil in a saucepan and sweat the shallot and garlic in it, then deglaze with the white wine and let it reduce almost completely, then add the vegetable stock and cream and bring to the boil once and then turn the stove on to the lowest level and Dissolve the diced Gorgonzola in it. Season to taste with salt and pepper.

finish

1. Now take the gnocchi out of the cold water with the skimmer, drain and add to the sauce and heat for a few minutes while swirling and then serve.