Carrot gnocchi in a gorgonzola sauce


Total time: 50m
Preparation Time: 50m

Servings
For 4 people


Author

FOOBY Team


Nutritional Information

Contains 596 Kcal, 20g Protein, 62g Carbohydrates, 27g Fat


Ingredients

  • Gnocchi dough
  • 300 g carrots, cut into pieces
  • 600 g mealy potatoes, cut into pieces
  • salted water, boiling
  • 200 g white flour
  • 100 g half-fat quark
  • 0.5 tsp salt
  • 1 eggs
  • a little nutmeg
  • To cook the gnocchi
  • salted water, boiling
  • 1 tbsp olive oil
  • Sauce
  • 2 dl single cream for sauces
  • 1 dl water
  • 100 g blue cheese (e.g. Gorgonzola), cut into chunks
  • 0.25 tsp salt
  • a little pepper
  • 150 g baby spinach
  • 80 g raspberries

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Instructions

  • Gnocchi dough

    Boil the potatoes and carrots in salted water for approx. 15 mins. until soft. Drain the water, allow the residual moisture on the potatoes and carrots to evaporate by shaking the pan on the switched-off hob until the potatoes are dry and whitish in colour. Push through a sieve, allow to cool a little. Mix in the flour and quark. Add the egg, season and mix well by hand. The mixture should still be moist but no longer stick to your hands. Add a little more flour if necessary.
  • To shape the gnocchi

    On a lightly floured surface, shape the dough into 4 rolls (each approx. 2 cm in diameter). Cut the rolls into pieces approx. 2 cm long. Place the gnocchi on a floured towel. Preheat the oven to 60°C, warm the platter and plates.
  • To cook the gnocchi

    Cook the gnocchi in batches in gently simmering salted water for approx. 5 mins. until they float to the surface. Remove with a slotted spoon, drain, transfer to the warmed platter, add the oil and keep warm.
  • Sauce

    Bring the cream and water to the boil with the gorgonzola, season. Add the spinach, allow to wilt. Plate up the gnocchi, serve the sauce on top, sprinkle with the raspberries.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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