Gnocchi and parsley coulis in Gorgonzola

Ingredients

• 800 g puree potatoes
• 3 tablespoons of flour
• 1 egg yolk
• 150 g of gorgonzola
• 2 parsley boots
• 4 branches of cive (frozen)
• 2 garlic cloves

• olive oil

• Salt and pepper

Preparation

1. Cook the potatoes in salted water for 20 minutes. Drain them and peel them when they are lukewarm. Mash them with a potato juice or fork in a bowl, add the flour, the egg yolk and salt. Work the mixture so that it is very homogeneous. Let cool.

2. Cut the gorgonzola into pieces. Empower the parsley, chop the cive, peel and chop the garlic.

3. Cook the parsley in a saucepan in a little water for 5 minutes, drain it and mix it.

4. Bring 3 liters of salt water to a boil in a large Dutch oven. With compact puree, form small balls the size of a hazelnut. Drive them into simmering water and cook for about 3 minutes until the gnocchi rise to the surface.

5. Drain them by taking them with a skimmer.

6. Brown the gnocchi with the garlic and the cive for 5 minutes, then mix them with the gorgonzola and the parsley coulis. Salt and pepper.