Gnocchi Al Gorgonzola
photo by Satyne
- Ready In:
- Put crumbled gorgazola into bowl with melted butter and a pinch of pepper.
- Blend with a wooden spoon until creamy.
- Stir in parmesan and heated cream.
- Keep sauce warm.
- Bring a large pan of salted water to a boil.
- Add gnocchi carefully to boiling water.
- Stir and cook briskly.
- When they come to surface, remove with a slotted spoon and transfer to bowl with the sauce.
- Stir well to coat gnocchi with sauce.
- Serve immediately.
Questions & Replies
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This recipe is out of this world! The gorgonzola sauce has a nice creamy texture and consistency that holds to the gnocci perfectly. The amount of gorgonzola called for is right on and incredibly flavorful without being overpowering. I have been looking for a cream sauce with gorgonzola cheese to add to my recipe box, and this one is it.
Extremely simple and quick. I made the sauce on the stovetop in the same pan I had melted the butter, so it melted nicely. I also added fresh basil. I upped the gorgonzola to 1/3 just for kicks. The sauce coated my gnocchi really well. The second time I made it, I added a tblspn of tomato paste because I had a can I had to finish. This was also fantastic, but if you decide to go in the tomato direction, add a bit of nutmeg.
Oh my goodness - this is soooooo good. I made it according to recipe the first time - it was amazing but I felt guilty about the calories. So the second time I made it, I used only 1 Tbsp butter and replaced the cream with 1% milk with 1 tsp cornstarch. To be honest, it wasn't as creamy as the first time, but for the huge calorie and fat reduction, it was still pretty darn good. Actually if I hadn't had the original recipe first, I would probably give the lower fat version a 5 star anyway. The picture I uploaded had some fresh basil added for garnish. This is an amazing recipe. Thanks.