Protein gnocchi with gorgonzola and walnuts

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Joe Dispenza
@joedispenza
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Recipe Identity Card

  • 154 KCal Calories per serving
  • Easy difficulty
  • Doses for 4 people
  • Preparation 60 minutes
  • Low cost
  • Note 40 minutes for cooking the potatoes; 15 minutes for the preparation of the gnocchi; 5 minutes for cooking

Recipe Category: First courses / Functional recipes / Vegetarian recipes / Protein recipes / Protein gnocchi with gorgonzola and walnuts




Ingredients

For the gnocchi


  • About 500 g of potatoes
  • 40 g of concentrated soy protein
  • 40 g of egg white
  • 80-100 g of white flour type 00
  • salt to taste

For the dressing

  • 80 g of sweet gorgonzola
  • 30 ml of milk
  • 30 g of walnut kernels

Materials Needed

  • Pot for steaming
  • Pastry board
  • Knives
  • Potato masher
  • Die for gnocchi or fork
  • Small saucepan for the bain-marie
  • Pan to flavor the gnocchi
  • Latex gloves (optional)
  • Skimmer

Preparation

  1. After washing and scraping the peeled potatoes under running water, steam them for 40 minutes, until the heart has become soft (it is advisable to test the stick to verify that it is perfectly cooked).

The right idea
To speed up the time, potatoes can also be steamed in the microwave, using the appropriate tool: in this case, the recommended cooking time is 14 minutes at a power of 800 W.



  1. Peel the potatoes with a knife, being careful not to burn yourself (for this purpose we recommend the use of gloves). So mash the potatoes with the special tool and let them cool for a few moments before adding the other ingredients.
  2. In the meantime, prepare a saucepan for the bain-marie and pour the sweet gorgonzola into it, so that it melts very slowly; add the milk later to create an inviting cream with the right consistency. Boil plenty of water in a large saucepan, which will then be used to cook the gnocchi.
  3. When the mashed potatoes have cooled a little, season with salt, add the egg white and the proteins: work everything by hand, adding as much flour as necessary to obtain a firm mixture (about 80-100 g).
  4. Divide the dough into 4-5 cylinders and make many balls from each, which will then be quickly passed into the special die for gnocchi.

Did you know that…
The gnocchi hold the sauce better if they are "striped" with the special die or simply with the prongs of a fork. In any case, those who do not have much time but cannot give up the taste of gnocchi can avoid this step (even if the sauce will tend not to adhere perfectly to the gnocchi).


  1. Once ready, the gnocchi can be immediately dipped into boiling water.
  2. Meanwhile, transfer the gorgonzola sauce to a pan, adding a few roughly chopped pieces of walnut kernels.
  3. Once surfaced, remove the gnocchi from the cooking water with the help of the skimmer and pour them into the pan with the sauce.
  4. Sauté the gnocchi for a few moments and serve immediately, garnishing with a few kernels of walnuts.

Alice's comment - PersonalCooker

Quickly analyzing the nutritional tables we realize that this dish, including the sauce, provides more than double the proteins found in a dish of classic potato gnocchi! If you don't like gorgonzola very much and want to lower the fats a little, it is possible to flavor these protein gnocchi with a simple tomato sauce: an extraordinary result guaranteed!

Nutritional values ​​and Health Comment on the recipe

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