Gnocchi with cheese and rocket sauce
easy
90 mins
90 mins
Ingredients
- 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
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
Possibly knead in a little more potato flour.
- 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
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
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
Lift out, drain well. Stir the arugula into the cheese sauce. Serve everything. Sprinkle with seeds and the rest of the cheese.
Nutrition Facts
570 kcal
54 g
30 g
19 g
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