Potato gnocchi with cream cheese. An addictive sauce

These potato and cream cheese gnocchi are one of my favorite Italian dishes and although I bring it to you especially for these days when we usually repeat the same dishes, you can take them at any time of the year because they are delicious.

They have a sauce made with cheese that is very soft and creamy and that you can also use to accompany meats and vegetables because you will love it.

Ingredients

For the gnocchi

375 g potatoes
25 g grated cheese
1 egg yolk
40 g wheat flour
a little freshly ground black pepper
salt to taste

For the creamy sauce

30g butter
1 very chopped garlic clove
a minced shallot
a few leaves of sage or fresh basil
100 g grated cheese
200 ml of cream for cooking
a handful of walnuts

Directions

Cook the potatoes with skin until they are very soft. We peel them. We pass the cooked potatoes through a pasapurés or a Chinese with the potato still hot.

Season and add the egg yolk. Add the flour and grated cheese and knead to join all the ingredients.

Lightly flour the work surface and form a curl or two with the dough. We cut portions the size of one euro. We form a cylinder with each one and pass it through a fork or a tgnocchi abla.

We place them on a baking sheet with a baking paper separating them from each other.

To cook the gnocchi, we put a pot on the fire with plenty of water. Just when the water breaks to boil add the gnocchi. We cook them in several batches so that they do not stick to us when cooking. When added the gnocchi will sink into the water. The sign that they are ready is that they will float on the surface.

Drain and leave them on a large plate or platter

For the sauce in a low saucepan, put the shallot with the chopped garlic and let it poach slowly. Add the cream and when it boils add the grated cheese, nutmeg, pepper and rectify salt. Add the gnocchi and give a boil. We finished with the chopped nuts and enjoy!

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