Gnocchi al Gorgonzola

Gnocchi al Gorgonzola

Pillowy potato gnocchi bathed in a rich, tangy gorgonzola cream sauce.

Total 25 min Makes 4 servings Calories 560/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Wheat

Soft gnocchi are simmered briefly then tossed in a velvety sauce of melted gorgonzola, cream, and butter for a dish that comes together in minutes. This northern Italian classic balances the sharp, salty bite of blue cheese with a touch of cream and a finish of parmesan and black pepper. It makes a satisfying main course or a rich side to roasted meats.

Ingredients

  • 1 1/2 pounds potato gnocchi
  • 6 ounces gorgonzola cheese, crumbled
  • 3/4 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1/4 cup freshly grated parmesan cheese
  • 1/4 teaspoon freshly ground black pepper
  • 0 salt, to taste
  • 2 tablespoons fresh chives, chopped, for garnish

Method

  1. Bring a 6-quart saucepan of salted water to a boil.

  2. Melt the butter in a 9-inch skillet over medium-low heat. Add the heavy cream and bring to a gentle simmer.

  3. Add the crumbled gorgonzola to the skillet and stir constantly until melted and smooth, about 3 minutes.

  4. Reduce heat to low and keep the sauce warm while the gnocchi cook, stirring occasionally.

  5. Drop the gnocchi into the boiling water and cook until they float to the surface, about 2 to 3 minutes.

  6. Drain the gnocchi, reserving 1/4 cup of the pasta water, and add the gnocchi directly to the skillet with the gorgonzola sauce.

  7. Toss the gnocchi gently in the sauce over low heat, adding a splash of the reserved pasta water if needed to loosen the sauce, until evenly coated, about 2 minutes.

  8. Season with black pepper and salt to taste.

  9. Divide among plates, sprinkle with parmesan and chives, and serve immediately.

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    Gnocchi al Gorgonzola

    Soft gnocchi are simmered briefly then tossed in a velvety sauce of melted gorgonzola, cream, and butter for a dish that comes together in minutes. This northern Italian classic balances the sharp, salty bite of blue cheese with a touch of cream and a finish of parmesan and black pepper. It makes a satisfying main course or a rich side to roasted meats.

    25 min 4 servings 560 cal

    Ingredients

    • 1 1/2 pounds potato gnocchi
    • 6 ounces gorgonzola cheese, crumbled
    • 3/4 cup heavy cream
    • 2 tablespoons unsalted butter
    • 1/4 cup freshly grated parmesan cheese
    • 1/4 teaspoon freshly ground black pepper
    • 0 salt, to taste
    • 2 tablespoons fresh chives, chopped, for garnish

    Method

    1. 1

      Bring a 6-quart saucepan of salted water to a boil.

    2. 2

      Melt the butter in a 9-inch skillet over medium-low heat. Add the heavy cream and bring to a gentle simmer.

    3. 3

      Add the crumbled gorgonzola to the skillet and stir constantly until melted and smooth, about 3 minutes.

    4. 4

      Reduce heat to low and keep the sauce warm while the gnocchi cook, stirring occasionally.

    5. 5

      Drop the gnocchi into the boiling water and cook until they float to the surface, about 2 to 3 minutes.

    6. 6

      Drain the gnocchi, reserving 1/4 cup of the pasta water, and add the gnocchi directly to the skillet with the gorgonzola sauce.

    7. 7

      Toss the gnocchi gently in the sauce over low heat, adding a splash of the reserved pasta water if needed to loosen the sauce, until evenly coated, about 2 minutes.

    8. 8

      Season with black pepper and salt to taste.

    9. 9

      Divide among plates, sprinkle with parmesan and chives, and serve immediately.