Recipe for sugar free Granola – serve with a dollop of yoghurt and some honey for a healthy breakfast treat

For gnocchi:
1 kg. potatoes
200 gr. Flour plus some for working and tray
1 egg yolk

For gorgonzola sauce:
50 gr. Butter
150 gr gorgonzola, But if you like a strong sauce add more
500 ml fresh cream
Salt pepper
50 gr. Grana padano cheese
Parsley to garnish

How to
Start by boiling 1 kg potatoes with their skin on in unsalted water.

Once the potatoes are cooked, leave to cool down. Once cool, peel off the skins.

Mash the potatoes, put in a baking tray and bake in the oven at 60C for about 45 min. This step is very important to remove all humidity from the potatoes.

Take out and leave to cool down.

Once, cold add one egg yolk and 200 gr flour to the potatoes. NO SALT!

Just bind all together; be careful not to overmix – the more you mix, the more flour it needs.

Mix altogether, make into little balls, roll into small sausage shapes and cut into small pieces to make gnocchi shapes.

Place onto a large tray dusted with flour.

In another pan melt 50 gr. Butter, add gorgonzola cheese cut into small pieces, stir until melted.

Add 500 ml. fresh cream, salt, pepper and a touch of grated nutmeg. Leave the cream to reduce to half.

In a big pot, with salted boiling water, boil the gnocchi a few at the time. They will ready when they come up.

Transfer to the pan with gorgonzola sauce and add some Grana Padano.

Serve hot with shaved Grana Padano and chopped parsley.

Recipe created by Chef Nicolai Pareti, from Old Town Italy. See our article on this new one-stop Italian restaurant and market in Umhlanga, Durban – click here

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