Photo: Lars Blankers
Gorgonzola Gnocchi with Walnuts, Arugula and Figs
10 ingredients
1 hr + 30 min
4
openrecipes
Figs serve as an ideal complement to this rich and creamy gnocchi.
Estimated Nutrition (whole recipe, rough)
939
Calories
32g
Protein
25g
Fat
146g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Fig | 1 medium (50g) | 37 |
| Walnut | 1 walnut half (4g) | 26 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 whole Medium Baking Potatoes
- 1 whole Egg Yolk
- ½ teaspoons Sea Salt
- 1 pinch Freshly Grated Nutmeg
- 1 cup All-purpose Flour (plus Extra For Dusting)
- 4 whole Figs, Quartered
- ½ cups Whipping Cream
- 8 ounces, weight Gorgonzola Cheese, Rind Removed And Cut Into 1-inch Pieces
- ¼ cups Salt And Pepper, to taste
- 1 bunch Walnuts, Crushed
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes