Carrot Gnocchi with 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 Mass
  • 300 g carrots, cut into pieces
  • 600 g mealy potatoes, cut into pieces
  • saltwater, boiling
  • 200 g white flour
  • 100 g low-fat quark
  • 0.5 tsp. salt
  • 1 eggs
  • a little nutmeg
  • Cooking the gnocchi
  • saltwater, boiling
  • 1 tbsp. olive oil
  • Sauce
  • 2 dl single cream for sauces
  • 1 dl Water
  • 100 g Gorgonzola cheese, cut into pieces
  • 0.25 tsp. salt
  • a little pepper
  • 150 g baby spinach
  • 80 g raspberries

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Instructions

  • Gnocchi Mass

    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 the potatoes 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.
  • Shaping

    On a work surface lightly dusted with flour, shape the dough into 4 rolls (each approx. 2 cm Ø). Cut the rolls into approx. 2 cm long pieces. Place the gnocchi on a floured towel. Preheat the oven to 60°C, warm the platter and plates.
  • Cooking the gnocchi

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

    Bring the cream and water to the boil with the gorgonzola, season. Add the spinach, allow to wilt. Serve the gnocchi on plates, pour the sauce over the 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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