Gnocchi al gorgonzola are a classic from northern Italy, especially from Piedmont and Lombardy where this cow's milk blue cheese has been produced since the 9th century. The combination of the velvety texture of the gnocchi with the spicy creaminess of the gorgonzola dolce is a perfect example of the dairy richness of the Po Valley. The walnuts add the piemont touch that elevates this comforting dish.
Italian
Gnocchi with Gorgonzola
Gnocchi al Gorgonzola from Italy: traditional recipe step by step, with chef tips and clear times.
- Italy
- MAIN COURSES
- Vegetarian
- High protein
- medium
- lactosa
40 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 540 kcal
- Protein 18 g
- Fiber 3 g
- Carbohydrates 55 g
- Fat 28 g
- Sodium 680 mg
Story behind the dish
Preparation
Gnocchi al Gorgonzola is a preparation from Italy with medium difficulty. Reserve about 50 minutes in total (40 for mise en place and preparation, 10 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 800 g floury potatoes.
- Have ready: 200 g of wheat flour.
- Have ready: 1 egg.
- Ten listo: 180 g de gorgonzola dolce.
- Have ready: 100 ml of cooking cream.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Cook the potatoes with their skin until they are tender
Cook the potatoes with their skin until they are tender, peel and pass through a hot potato masher.
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Mix with flour
Mix with flour, egg and salt, form gnocchi without working the dough too much so that they are spongy. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time
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Prepare the sauce by melting the gorgonzola with the cream and…
Prepare the sauce by melting the gorgonzola with the cream and butter over very low heat, stirring until you obtain a smooth cream.
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Cook the gnocchi in water with plenty of salt and remove them with…
Cook the gnocchi in abundantly salted water and remove them with a slotted spoon as soon as they float. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
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Add the gnocchi to the gorgonzola sauce
Add the gnocchi to the gorgonzola sauce, mix gently to coat each piece.
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Serve with chopped walnuts on top
Serve with chopped walnuts on top, chopped chives and a pinch of black pepper.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with spicy gorgonzola for daring palates.
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