Gnocchi with cheese and rocket sauce

AUTHOR
Kelli Murphy
DIFFICULTY
easy
RATING
3 2
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 6
  • 1.5 kg floury potatoes
  • 175 g Parmesan (piece)
  • 50 g Provolone cheese (alternatively Gouda)
  • 4 Egg yolk (Gr. M)
  • 100 g Potato flour/starch
  • 120 g Common wheat semolina
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Flour for work surface/hands + 3 heaped tablespoons (45 g) flour
  • 2 tablespoons (40 g) butter/margarine
  • 250 g Whipped cream
  • 3-4 Tsp Vegetable broth
  • 125–150 g Arugula (rocket)
  • 50–60 g Pine nuts

Directions

  1. 1

    Wash the potatoes and cook for about 20 minutes. Grate both cheeses. Rinse and peel the potatoes. Press them hot through a potato press and let them cool down. Then knead with egg yolk, n-potato flour, semolina, 1 level tsp salt and 50 g Parmesan cheese.

  2. 2

    Possibly knead in a little more potato flour.

  3. 3

    Dust with flour to make the gnocchi work surface. Prepare the potato mixture on it step by step with floured hands. Let the gnocchi rest for about 15 minutes.

  4. 4

    For the sauce, heat the fat. Sweat 3 tbsp. flour in it. Stir in cream, a good 1/2 l water and stock, bring to the boil. Simmer for about 5 minutes. Put 2 tbsp. of the parmesan aside. Melt the rest and provolone in the sauce.

  5. 5

    Clean, wash and coarsely chop the arugula. Roast the seeds until golden brown. Cook gnocchi in portions in plenty of boiling salted water for 4-6 minutes (do not boil!) until they float to the surface.

  6. 6

    Lift out, drain well. Stir the arugula into the cheese sauce. Serve everything. Sprinkle with seeds and the rest of the cheese.

Nutrition Facts

KCAL
570 kcal
CARBS
54 g
FATS
30 g
PROTEINS
19 g