Cocoa gnocchi with pears, gorgonzola cheese and walnuts
(4 portions)
  • 750 g mealy potatoes
  • 250 g all-purpose flour
  • 40 g unsweetened cocoa powder + 50 g extra
  • 1 egg
  • ¼ tsp salt
  • 100 g gorgonzola cheese (or blue cheese)
  • 2 pears (Kaiser quality)
  • 10 g butter
  • 1 pinch black pepper
  • 70 g walnuts
  • Grated Parmigiano Reggiano ( to taste)
  1. Peel the potatoes and wash under running water. Cut them into medium-sized cubes. Steam the cubes for about 20 minutes until just soft. Remove from the steamer and leave to cool.
  2. Mash the potatoes with a potato masher into a bowl and add salt.
  3. Add the egg and sieve the flour with 40 g of cocoa powder a little at a time, stirring with a wooden spoon. Then, use your hands to combine ingredients, beginning to form the dough. The consistency of the dough should be dense but not too dense and you should determine the amount of flour to use depending on how watery the potatoes are. Too much flour will make for hard gnocchi.
  4. Cut the dough in 4 pieces. Roll each piece by gently pushing with your fingers, and spread over a wooden board sprinkled with extra cocoa powder. The goal is to make a rope and then cut it into pieces of about 1 inch and roll each chunk between the palms of your hands. Lay them gently on the wooden surface.
  5. To create little dots (or stripes if you prefer!) on the surface of the gnocchi you can use the back of a cheese grater or a fork just by rolling them on it. This process isn’t strictly necessary, but adds to the aesthetic of your final dish.
  6. Fill a pot with water, add a little salt and bring to the boil.
  7. In the meantime, peel and wash the pears and cut them into small pieces. Add the butter to a large non-stick pan and cook the pears over a medium flame for 6-7 minutes until they become soft. Then add a pinch of black pepper.
  8. Turn off the fire and add the gorgonzola cheese, cut into pieces, to allow it to melt slowly with the heat of the pears.
  9. Add the gnocchi gently (one at time) into the boiling water. Wait until the gnocchi rise up to the surface, then scoop them out with a slotted spoon and drain them well. Add the gnocchi to the pan with the pears and cheeseand sautè them on high heat just for 1 minute.
  10. Garnish with crushed walnuts and grated Parmigiano to taste and serve hot.
Recipe by The Freaky Table at