How To make Stuffed Gnocchi

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Homemade Gnocchi Recipe in 60 Seconds

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Amazing Gnocchi Al Forno with Gennaro Contaldo

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In this series Jamie's mentor and friend Gennaro cooks some gorgeous Italian dishes from the town on the Amalfi Coast where he was born. In this episode he shows you how to cook a beautiful Gnocchi Al Forno.
For how to make the Gnocchi video click here:
Find the recipe here:


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Gnocchi Stuffed With Gorgonzola and Toasted Walnuts In A Brown Butter Sage Sauce

Gnocchi Stuffed With Gorgonzola and Toasted Walnuts In A Brown Butter Sage Sauce

There’s something to be said about comfort foods particularly when it comes to gnocchi. If you love gnocchi stuffed with gorgonzola then this recipe will fill your craving. This easy gnocchi recipe will leave you speechless as the gnocchi is stuffed with amazing gorgonzola and prepared is a brown butter sage sauce that’s topped to perfection with grated Parmigiano-Reggiano cheese and toasted walnuts. Enjoy from my family to yours.

Ingredients
2 cups all purpose flour + more for dusting
1 large egg
3 large russet potatoes (1kg/2lbs)
1 stick of butter
12-15 leaves of fresh sage
160g/5.6 oz of Gorgonzola cheese
Parmigiano Regiano to sprinkle on top
1 tablespoon of olive oil
1/2 cup of crushed roasted walnuts
1 teaspoon of salt

Instructions
1. Boil potatoes with skin on until fork ready.
2. Drain potatoes, remove skin and squeeze using a potato ricer onto a tray.
3. Spread potatoes, add 2 cups of flour and create a hole in the middle. Crack an egg and drip in the middle and mix together until it has the consistency of a dough. Add 1 teaspoon of salt. See video for special instructions.
4. Using a rolling pin, spread out the dough. Watch video for thickness.
5. Cut round shapes from the dough using a cutter, add sliced Gorgonzola cheese to your round dough pieces and create a ball using your hands.
6. Place balls on a tray and dust with flour to avoid sticking.
7. Prepare a large pot of water, add salt until it comes to a boil. Gently add gnocchi.
8. In preparing the sauce, use a skillet over medium heat, add 1 tablespoon of olive oil, 1 stick of butter and brown for 1 minutes. Add 12-15 sage leaves for another minute until crispy. Watch video for special instructions.
9. Once gnocchi rises to the top, use a strainer to transfer to the skillet and mix together with sage sauce.
10. Plate and add grated Parmigiano Regiano and toasted walnuts on top. Enjoy!

Music: Jazz In Paris - Media Right Productions

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