La Mozzarella In Carrozza

Purple potatoes gnocchi with cheese fondue

La Mozzarella In Carrozza - Purple potatoes gnocchi with cheese fondue
Purple potatoes gnocchi with cheese fondue , easy and delicious.

Info
Yields: 3   Prep: 40Min ~ Cooking Time: 2Min   Diff: Medium
Ingredients
- 3 Purple potatoes (600g)
- 150g All purpose flour
- 1 Yolk
- For the fondue:
- 250ml Heavy cream
- 60g Gorgonzola cheese
- 30g Emmental cheese
- Ground Pistachos

Directions

- Rinse the potatoes very well, put in a large sauce pan and cover with cold water. Boil until soft, for about 30min.

- Drain than remove the skin and mash over a working surface. Add the flour, the yolk and a pinch of salt. Knead until the dough is soft but no more sticky.

- Divide the dough into give pieces and roll each into a long rope. Use a knife to cut the gnocchi and once they are ready, sprinkle some durmi wheat flour on top.

- For the fondue: cut the cheese into small pieces and put in a bowl. Heat the heavy cream and when it’s hot enough pour it over the cheese. When they are melted, stir very well to combine.

- Cook the gnocchi into salted boiling water until they float to the top. Remove gently with a slotted spoon and put directly over the serving dish. Serve with the cheese sauce and the ground pistachos on top.