How to make gnocchi with cheese sauce recipe
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Total: 40 min Diners: 4
How many times have we searched on the internet how to make homemade pasta! And how many times have we discarded the proposal because it seemed too complicated and required instruments that the normal kitchen of a cook does not have (or does it). Well, now the time has come by way of one of the easiest preparations there is of homemade pasta.
A recipe for learning how to make gnocchi with cheese sauce which is nothing more than a lightly seasoned and floured mashed potato. We won’t need the typical pasta machine to refine it a ton and then cut it, just a fairly large board and the predisposition to be aware that the kitchen will get quite full of flour, it must be said.
They cook in less than a minute and of course it is completely worth it because we get a fluffy dough that melts in the mouth and absorbs the sauce we want to make it perfectly, nothing to do with any of the ones we buy ready-made.
Cooking pasta at Christmas, why not?
The recipe is perfect for the approaching holidays because, let’s face it, Spain is always an eminently gastronomic country and at Christmas, more so and homemade gnocchi can be a great option as a first course but also as a side dish for any meat.
Now that we are going to have more time and we like to put on the boots, the gnocchi allow us to play kitchen with the little ones and turn the house upside down and full of flour. Besides, the best thing about them is that, once they are made, they can be adapted to any sauce you want to use. To everyone’s taste. And there are a thousand examples of this: fried, in walnut sauce, with tomato and meatballs, pumpkin and sweet potato, alla sorrentina… The possibilities are endless.
Homemade potato gnocchi with cheese sauce
On this occasion we have made some homemade gnocchi.strong>homemade gnocchi with lots of cheeses, a natural cream sauce that is very popular in Italy and very easy to prepare. It is a delicious and timeless dish that everyone likes. A tasty, powerful and very energetic recipe that has that soft, spicy and sweet touch so characteristic of this Italian blue cheese.
Ingredients
For the gnocchi
Potatoes, 500 g Yolk, 1 pc Flour, approx. 120 g Salt, a pinch
For the cheese sauce
. Fontina cheese, 50 g Gorgonzola cheese, 50 g Liquid cream, 120 ml Enmental cheese, 50 g Parmesan cheese, 50 g Black pepper and salt, to taste
Step 1
The first thing we will have to do is to cook the potatoes in boiling water. It is always advisable to do it with the skin on because less water will enter the potato, which is something we don’t want. A perfectly valid option, too, is to bake the potatoes in the oven wrapped with aluminum foil.
Step 2
Once the potatoes are cooked, taking care not to burn ourselves, completely remove the skin and mash with the help of a fork as best as possible so that no pieces of whole potato remain.
Step 3
In the same bowl with the potato add the egg and salt and mix well. Then add enough flour so that the dough becomes manageable but still sticks a little to the hands, if we over flour the gnocchi will then be quite hard. Let the dough cool completely.
Step 4
Stretch the dough making rolls on the board, we will have to help us with flour on it so it does not stick. When we have the roll, cut it to the size of the gnocchi we want to prepare, about 1.5 cm in our case.
Step 5
Bring plenty of salted water to a boil in a large pot and cook the gnocchi until they rise to the surface, about a minute. Strain and set aside with a little oil.
Step 6
Prepare the sauce by putting all the grated cheeses, the whole gorgonzola in small pieces and the cream in a ladle and heat it little by little, stirring with the whisk from time to time so that it does not stick. Add salt and black pepper if necessary.
Step 7
Add the gnocchi to the cheese sauce, mix well and serve immediately. Indeed, we can keep the gnocchi, already cooked, in a pie dish in the fridge with a little olive oil and use at any time we wish by introducing them in any sauce.
