Name: Gnocchi al gorgonzola
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: Gnocchi: 800 g; Gorgonzola cheese: 250 g; Whole milk: 70 ml; Single cream: 50 ml; Parmesan cheese: 60 g; Butter: 1 dab of butter; Pepper: As you like; Salt: As you like; Nutmeg: As you like

Cuisine:

Italian

Ingredients

800 g Gnocchi
Potato gnocchi
250 g Gorgonzola cheese
Sweet gorgonzola
70 ml Whole milk
50 ml Single cream
60 g Parmesan cheese
1 dab of butter Butter
As you like Pepper
As you like Salt
As you like Nutmeg
Optional

Directions

The recipe for Gnocchi al gorgonzola is so simple that anyone, but really anyone, can tackle the preparation of this first course, even novices. It is a quick and tasty dish, especially if you start from previously frozen or purchased gnocchi.

Gnocchi al gorgonzola, if you love this raw cheese with its strong flavor and soft, creamy texture, are irresistible and have the advantage of being quick and easy to prepare. It is a great recipe for improvising a dinner with friends.

Sweet gorgonzola is usually used to prepare this first course, as it is softer. The spicy (Piccante) one is more compact and firm, as well as more blue-veined, so it is less suitable.
The ingredients given in the recipe can be increased or decreased (slightly) to get the consistency you like best, either creamier or drier.

If you want to prepare gnocchi at home follow our basic recipe, you can then choose from numerous toppings, such as gnocchi with salmon and double pepper or, to stay with cheeses, gnocchi alla bava typical dish of Piedmontese cuisine. There are many types of gnocchi, changing flours, textures, shapes, and flavors.

But enough with the introductions and let’s move on to the recipe. As always, let us know what you think in the comments, and if you like, leave a review with the results of your work as well!

(Visited 5 times, 1 visits today)

Steps

1 Done	While you bring the water for the Gnocchi al gorgonzola to a boil, prepare the sauce. In a saucepan, melt the milk, cream, butter and coarsely chopped gorgonzola over low heat. Season with salt, freshly ground pepper and, if you like, nutmeg.
2 Done	Cook the gnocchi in salted water and drain them with a slotted spoon as soon as they rise to the surface. Toss them with the hot gorgonzola sauce and add the grated Parmesan cheese. Sauté them over the heat so that they are completely enveloped. Transfer the gnocchi al gorgonzola to serving plates and serve.