Gnocchi in gorgonzola sauce

Name: Gnocchi in gorgonzola sauce - Francesca C.
Ingredients: For gnocchi: 500 g potatoes 250 g flour salt For gorgonzola sauce: 50 g butter 200 g gorgonzola

Pasta/Pizza - Gnocchi in gorgonzola sauce by Francesca C. - Recipia

I often make gnocchi with gorgonzola sauce when I want something filling but not too complicated. It's not the kind of dish that requires hard-to-find ingredients. Potatoes for the gnocchi, a bit of flour, and gorgonzola are easy to source and don’t need many extras to turn out well. The gorgonzola sauce comes together quickly, and homemade gnocchi have a texture that truly deserves a little extra attention during preparation. Quick Info Total time: about 60 minutes Preparation time: 20-25 minutes Cooking time: 35-40 minutes (depending on how quickly the potatoes boil) Servings: 3-4 Difficulty: medium Recipe type: main course Ingredients For the gnocchi: 500 g potatoes 250 g flour (adjust as needed) salt For the gorgonzola sauce: 50 g butter 200 g gorgonzola Instructions 1. Peel the potatoes, cut them into cubes, and wash them well. I always cut them before boiling; they cook faster and mash more easily afterward. 2. Boil the potatoes in cold salted water. Check them with a fork after 20-25 minutes. They are ready when the fork goes in easily. 3. Drain the potatoes completely. Mash them while they are still warm; otherwise, they will harden. Transfer the puree to a large bowl. 4. Start adding the flour gradually. Mix until a homogeneous dough forms that doesn’t stick to your hands but is still soft. The amount of flour may vary slightly depending on the potatoes used. 5. Divide the dough into several pieces and roll them out on a floured surface to create thin ropes, about the thickness of a finger. Cut them into pieces of about 2 cm. 6. If you like, you can roll each piece over the tines of a fork, pressing gently to create the characteristic ridges. Sometimes I leave them plain if I’m in a hurry. 7. Bring a pot of water to a boil. When it’s boiling, add salt and drop the gnocchi in batches to prevent sticking. They are done when they float to the surface, about 1-2 minutes. 8. Remove them with a slotted spoon directly into a colander. 9. For the sauce, melt the butter in a non-stick pan over low heat. 10. Once the butter is completely melted, add the gorgonzola cut into cubes. Stir slowly until a smooth sauce forms. If you want a thinner sauce, you can add a tablespoon or two of milk, but it’s not necessary. 11. Add the cooked gnocchi directly to the pan with the sauce. Gently mix to coat them without breaking them. 12. Serve immediately while they are warm. Why I Make This Recipe Often This recipe doesn’t require many ingredients, but it’s hearty and comes together quite quickly. When I want something filling that doesn’t need much planning, gnocchi with gorgonzola sauce is a go-to choice for me. It’s easy to adapt once you get the hang of it. Tips and Variations Tips - Don’t add too much flour at once. Part of the success of the gnocchi lies in using as little flour as possible. If you add too much, they will be tough. - Mash the potatoes while they are still hot. If they cool down, they will harden and become difficult to mix with the flour. - Gnocchi cook quickly and shouldn’t be left in the water for too long; otherwise, they become gummy. Substitutions - If you don’t have gorgonzola, you can use another blue cheese (like roquefort or stilton), but the flavor will be different. For a milder taste, a mix of cream cheese with a bit of gorgonzola works well. - All-purpose flour is standard, but if you don’t have it, you can try semolina flour, although the texture will change slightly. Variations - You can add a bit of milk or cream to the sauce if you want it to be creamier. - Chopped nuts can be sprinkled on top at the end, but this is not in the basic recipe. Serving Ideas - Gnocchi with gorgonzola should be served fresh and warm. - You can add a little freshly ground pepper on top. - A simple green salad pairs well alongside. Frequently Asked Questions 1. Can I make gnocchi in advance? Fresh gnocchi can be kept uncooked for a few hours on a towel dusted with flour. I don’t recommend boiling them too far in advance, as they harden after cooling. 2. What kind of gorgonzola should I use – sweet or spicy? Both options work, depending on your preference. Sweet gorgonzola is milder, while the spicy one has a more intense flavor. 3. Can I freeze gnocchi? Raw gnocchi can be frozen on a floured tray and then transferred to bags. They can be cooked directly from the freezer without thawing. 4. If the sauce is too thick, how can I thin it? You can add 1-2 tablespoons of milk or liquid cream. Add gradually to avoid making it too runny. Nutritional Values Approximately per serving: 450-500 kcal. Carbohydrates: 60 g, protein: 12 g, fat: 18-20 g (values vary depending on the cheese used and the amount of flour). Gnocchi with gorgonzola is a hearty dish, not diet-friendly, but it keeps you full. Storage and Reheating It’s best to enjoy gnocchi with gorgonzola immediately after preparation. If there are leftovers, they can be stored in the fridge for up to a day and reheated gently in a pan with a little milk or water added. After a day, the texture won’t be as good. Uncooked gnocchi can be frozen, but those that have already been cooked don’t store well for long.

Gnocchi in gorgonzola sauce

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