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 Gnocchi with Gorgonzola | Status Approved | | Name |  Gnocchi with Gorgonzola | | Category | Italian, Pasta | | Serves/Yields | 4 | | Difficulty | Easy | | Prep. Time | 5 min | | Cook Time | 15 min | | Introduction | | There are no words to describe this dish. Cheese lovers will only say: Superb!
Gorgonzola sauce is flavorful, creamy, and potato gnocchi will melt in your mouth. | | Ingredients | | 1.3/4 Lbs potatoe gnocchi
1/3 Lb "Sweet" gorgonzola cheese (Italian Gorgonzola Dolce)
1.1/2 Oz Butter
1/4 Cup Milk
1 Tbsp Grated Parmigiano Reggiano
Note: Outside Italy, it's easy to find products called gorgonzola that is not the real thing. When you purchase Gorgonzola , be sure it has the "DOP" logo on the package. Do not use other blue cheese, because the sauce will be too sharp and strong. | | Directions | | Step: 1 | Dice gorgonzola cheese and put in a saucepan with milk, Parmigiano Reggiano, and butter.
On very low heat, cook until the cheese has melted and the sauce has the consistency of heavy cream, stirring constantly. | | Step: 2 | Meanwhile bring plenty of salted water to a boil.
Pour gnocchi in the water and cook until they are all floating.
Drain and put gnocchi back in the pasta pot.
Pour the sauce over gnocchi and stir gently for a minute.
Arrange on serving dish and top with extra grated Parmigiano Reggiano
Optionally garnish with minced chives. |
Time submitted: Saturday, November 01. 2008 at 16:15:56 Contributed By: guido
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Rate It| Average score: 3 () votes: 9 |  |  |  | |  |  | Comments
No Comments Allowed for Anonymous, please register Re: Gnocchi with gorgonzola (Score 1)
By Lollypop on Thursday, December 04, 2008 @ 17:30:45 CET
(User Info | Send a Message) | Hi, Guido!
PLEASE direct me to your Gnocchi Recipe! Even though I use freshly boiled and mashed potatos, they don't seem to come out firm enough-using wrong type of flour, maybe? Wrong Potatos? My mom used to use Instant Mashed Potatos when we were little and poor, and they were awesome! Also, my fork rolling technique could use some help!
Thanking You in Advance,
Laura |
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