Blue Potato Gnocchi with Blue Goat and Pear Sauce

INGREDIENTS FOR 4 PEOPLE:

For the gnocchi:

• 800g Blue Martinengo Potatoes
• 140g Flour for gluten-
• dough
• 40g Potato Starch
• 2 Eggs

the sauce:

• 180gr Blue goat cheese
200ml fresh cream
• 1 pear

COOKING TOOLS:

• Potato masher in stainless steel by Omac  
• Low non-stick saucepan 5 mm thick by PentoleAgnelli

PRO SUFFERING:

• Peel the potatoes and cook for 30’ steam powered.
• Mash the potatoes while still hot, add the flour, the eggs and mix until you obtain a compact and homogeneous mixture.

• with a diameter of about 2cm and gradually cut the gnocchi. Repeat the operation until the dough is finished. Arrange the gnocchi on a clean and lightly floured tea towel.
• Heat the cream in a saucepan, add  the cheese cut into cubes and melt slowly, stirring. When the sauce is ready ready, remove from the heat and add the pear cut into small pieces.

• Boil a saucepan with plenty of salted water, add the gnocchi to the boil.
• Drain when they float to the surface, serve with the cheese and pear sauce and a sprinkling of pepper to taste.

Enjoy your meal!