Gnocchi With Gorgonzola and Cream Sauce




Introduction: Gnocchi With Gorgonzola and Cream Sauce

This is a very fast, easy and nutritious main meal dish.  Serve with fresh bread and a simple salad too if you want it to add to your "5-a-day".

Gnocchi are Italian potato dumplings that  are cooked in boiling water just like pasta.  If gnocchi are not available pasta can be used instead.

Step 1: Ingredients

For 4 to 5 People
*200g / 6oz Gorgonzola Cheese (Roquefort also works well)
*3 x 500g of gnocchi di Patate (we find 2 packs are not enough for 4 people) [500g /1 lb of pasta if preferred]
*250ml /half a pint of single cream (US Table cream or Half-and-Half)

If you have a choice of gorgonzola buy "piccante" for a full flavoured sauce, "dolce" gives a much milder sauce.

For this recipe I am using fresh gnocchi that have been frozen after purchase.  There is no difference to the finished dish, they just take a few more minutes to cook.

Step 2: Method Part 1: Make the Sauce

Bring a large pan of water to the boil and salt generously.

Meanwhile cut the cheese into chunks and melt over a low heat. Once the cheese had melted pour in the cream and mix well.  Continue to heat gently until almost boiling and then remove from the heat.

Step 3: Method Part 2: Cook the Gnocchi

When the water is boiling add the gnocchi and bring the water back to the boil. If your gnocchi are frozen you will need to break them up a little.  Once the gnocchi start to float they are done and need to be drained immediately.

Step 4: Method Part 3: Assemble the Dish

While draining the gnocchi, reheat the sauce and then combine drained gnocchi and the sauce in the large pan.  Mix together, serve into warmed bowls and enjoy.

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    I tried making gnocchi once. My mom was like "Oh yeah thats probably about 2 pounds of potatoes." Turns out it was probably 4 pounds and my gnocchi turned into horrible tasting mush.


    Reply 10 years ago on Introduction

    Do you mean mean making gnocchi themselves from scratch?

    My husband has done them before and he found that using "floury" rather than waxy potatoes helped, as did allowing the mashed potato to dry for a time before making the gnocchi.

    On balance we decided that life was too short to perfect making them ourselves so now we cheat and buy them in!


    Reply 10 years ago on Introduction

    yeah, but it really was too much potato. I made it more successful later on without my mom to "help".


    11 years ago on Introduction

    I made it! Was good, thought next time I'll add less cheese. Ibles was down at the time so I used too much and it was a wee bit salty.