Gnocchi with Blueberries and Gorgonzola

Instructions

1. In a hot pan, dry roast the walnuts for 3 minutes, crush them and set aside.
2. Wash the potatoes, put them in a pot of salted water and bring them to a boil. When they start to boil, let cook for 20 minutes. Cool the potatoes, peel the potatoes, mash them with salt and pepper. Add 4 finely chopped sage leaves, the egg yolk and garlic. Add the flour and knead until the dough is elastic and no longer sticks to the fingers.
3. Roll out the dough into logs about 1.5 cm thick between your palms and cut them into 1.5 cm pieces.
4. Use a fork to make ridges and place them on a clean lightly floured tea towel.
5. Bring the cream to a boil in a saucepan. Cut Gorgonzola into pieces and add to the warmed cream. Whisk to melt and season with pepper. Add half the blueberries to the cream. Keep the rest for garnishing. (If using pears, cut them into small cubes and add 2/3 to the sauce. Use the rest for garnishing)
6. Bring a pan of water to a boil. Add the gnocchi for a few minutes in batches. They are cooked when they rise to the surface. Drain.
7. Reserve a portion of gnocchi for your Lunchbox and top with hot gorgonzola cream, garnish with blueberries and walnuts.

• Servings : 4
• Ready in : 30 Minutes
• Course : Main courses
• Recipe Type : Lunchbox Menu for school, LunchBox Menu for workers, Lunchbox menu Portion Perfect, Pizza, Pasta, Spagetty, Quiches, recipes for summer
• Ingredient : Blueberries, Double cream, Egg yolks, Flour, Garlic, Gorgonzola cheese, Ground black pepper, Pears, Potatoes, Salt, Salvia, Walnuts