In a large saucepan, combine the squash, basil, water, oil, garlic, salt and pepper. Remove from the heat and add the Walnuts, lemon juice and seasoning. All the other kids call it “Moose-Kaka” and laugh at her. Gnocchi gorgonzola with spinach and walnut. I'm Alida, mom of twins and creator of Simply Delicious. I really believe that you get out what you put in. Add gnocchi to boiling water and cook until they float, about 3 minutes. Gorgonzola Cream Sauce. 500g Gnocchi When the butter begins to foam, add the walnuts and stir for a moment. I like the do a sweet potato gnocchi in gorgonzola sauce. Gorgonzola dolce is younger, softer, creamier and, yes, sweeter. This just looks incredibly delicious! Serve immediately. Home » Recipes » Dinner Recipes » Gnocchi with Gorgonzola and Walnuts. I'm going to attempt this tonight! Is the proportion of cheese definitely correct? Combine cheese, butter, cream and pepper in a small saucepan over medium heat. I’ll try making it with fat-free fromage frais instead of cream to make it slightly lower in fat (haha! Let’s just say they wouldn’t be trying it for a few more years after that. Pierce potatoes several times with fork. Sit back and savour the blue ripples in the creamy, cheesy sauce, along with a sprinkling of walnuts (a fantastic pairing for Gorgonzola) to serve. 4 The sauce should be now liquid, without chunks, with the blue speckles of gorgonzola floating around. Turn the heat down and add a piece of gorgonzola and stir till it melts, (if you want a denser sauce … Gnocchi with a cheese/pesto sauce could be kinda boring texture-wise, especially since the gnocchi was kinda chewy. I hope to encourage a love for cooking by creating fool-proof recipes that are easy and delicious. Put potatoes in a large saucepan; cover with cold … I really hope that I can raise my kids with that same adventurous spirit and mind-set. Step 3: Simmer gnocchi in boiling water until they float. My dad complained that the portions were minute and it cost him more than his beloved Fillet at the best Steakhouse in Pretoria. Toast the walnuts in the oven first, then coarsely chop. Top with reserved walnuts, pancetta and cracked pepper. For the preparation of Gnocchi al Gorgonzola (as for Gnocchi … Making right now. Toss to combine, then spoon gnocchi into serving bowls. Course: Gnocchi, Main … 2tsp lemon juice Working in batches, drop gnocchi into the boiling water to cook for 3 minutes, or until gnocchi floats to the top. Using a slotted spoon, transfer gnocchi to an oiled baking sheet to cool; repeat process with remaining dough. Bring a large pot of water to a boil over high heat to cook the gnocchi. Drop the Gnocchi into the boiling water and allow for them to come up to the surface. Potato Gnocchi With Gorgonzola Cream Sauce. gnocchi with gorgonzola and walnuts, gorgonzola walnut sauce, gnocchi with walnut cream sauce, gnocchi with gorgonzola sauce, Please comment, rate it and share! Elegant Italian cuisine, perfect for that special  occasion dinner. I’ll never forget the scene in “My Big Fat Greek Wedding” where a young Toula Portokalos eats Moussaka. She is also the one who brought me the most amazing spice pastes back from Thailand when she went on holiday there last year. Cook Time 20 mins. In a large skillet, add the Gorgonzola, milk, butter and a couple of pinches of salt, and turn heat on to low. Cook gnocchi separately in salted boiling water according to package directions. Replies to my comments Add gnocchi to pan, toss gently to coat and then add walnuts and parmesan cheese, tossing until cheese melts and sauce is creamy. This could seriously be the perfect gnocchi. Take off the heat until ready to drain the gnocchi. *Adapted from Marcella Hazan, The Essentials of Classic Italian Cooking. 150ml cream I had one friend who’s mother was as adventurous as mine and we are still friends, 15 years later. This gives more flavor to the gnocchi, and keeps the moisture level low allowing you to use less flour. It’s 1/3 cup of grated Parmesan as stated in the recipe, NOT 1/2 pound. Cook the gnocchi in a large pot of salted water. Wow. https://www.finecooking.com/recipe/gnocchi-with-creamy-gorgonzola-sauce All Wow that looks really good. Notify me of followup comments via e-mail. You can also subscribe without commenting. Store-bought gnocchi is fine, or make your own homemade, if desired! My onions kinda, sorta got a little browner than they should have, so the sauce is a bit darker, but it had no impact on the taste. I felt like that sometimes. Spoon sauce on top, mix gently, sprinkle with grated Parmigiano and walnuts, and serve immediately. Did I miss where it says to add the cream? Whisk in the mixer and keep aside. Bookmarked! good quality Gorgonzola, preferably dolce, it should be creamy, not crumbly, butter, preferably a premium grass fed butter, One 16-ounce (1 lb) package potato gnocchi, I used Delallo brand, or frozen or homemade gnocchi. And mention me on Instagram. ), This was delicious! If you continue to use this site we will assume that you are happy with it. It’s classic and simple Italian food using just a few really high quality ingredients, adapted from Marcella Hazan. A couple other recipes to try for a special occasion are Braised Chicken with Artichokes and Chicken in Mustard Sauce. Gnocchi al gorgonzola (Potato Gnocchi with Gorgonzola Sauce) Frank 11 February 2010 gnocchi , Lombardia , primi piatti , Winter 10 Comments It’s Thursday, and the Romans out there will know that Thursdays in Rome (and perhaps in the rest of Italy, I’m not entirely sure…) is gnocchi day: giovedi’ gnocchi as the saying goes. Required fields are marked *. Total Time 50 mins. 2-3 tbsn Walnuts (finely chopped) My mother raised us as very adventurous eaters, ordering Greek food at every chance she could and giving us Dolmades, Tzatziki and Taramasalata. Bring to a boil. Stir often, until all the gorgonzola has melted, then turn the heat off. Learn how your comment data is processed. Copyright © 2020 The Hungry Bluebird | Trellis Framework by Mediavine. Stir in cream and Gorgonzola. 50g Parmesan, grated I think I must’ve been about 14 or 15 at the time and I know that I was probably the only teenager who was willing and eager to eat rotten cheese. In large skillet, cook Gorgonzola, milk and butter over low heat until sauce has a creamy, smooth consistency. So glad you liked it and love the buttermilk idea! Elegant Italian cuisine, perfect for that special dinner. See step 4, add cream when the gnocchi is almost done. Stir heavy cream into sauce and cook over medium heat. Cover and cook until squash is tender, 4-6 minutes. Gnocchi in creamy Gorgonzola sauce with walnuts, topped with crispy pancetta. To gild the lily, crispy pancetta is sprinkled over the top of the finished gnocchi. fresh parsley (optional), Filed Under: Dinner Recipes, Pasta, Recipes, Vegetarian Tagged With: Gnocchi, Gnocchi with Gorgonzola, Gnocchi with Gorgonzola and Walnuts, Gorgonzola, Gorgonzola cheese, Gorgonzola Gnocchi, gorgonzola sauce, Italian cuisine, italian food, Potato Gnocchi, Potato Gnocchi with Gorgonzola sauce, vegetarian, vegetarian cooking, vegetarian food, vegetarian recipes, Walnuts. That looks so good! With the milk I believe. Serve immediately – buon appetito. I remember when Sushi first came to South-Africa during the late 1990’s, my parents were the first to be in Pretoria’s newest Sushi joint. https://thegourmetgourmand.com/gnocchi-with-gorgonzola-sauce-and-walnuts I’m usually a carnivore, but I don’t think meat would be missed in that bowl of deliciousness! Here’s why this is so good. Don't subscribe Bring to a boil. This Italian dish has the advantage of being easy and quick to prepare. When the gnocchi has risen to the surface remove with a strainer and place straight into the gorgonzola sauce and mix gnocchi through sauce. Cook gnocchi in batches until they float, 30-60 seconds. When you use less flour, you end up with a lighter gnocchi. Serve warm with fresh parsley and a bit of extra crushed Walnuts. Preparation. UPDATED: Originally posted in February, 2016, spruced up with new photos and copy in February, 2020, no changes to original recipe. And I never thought of using walnuts before, that sounds great! Transfer to a serving dish and top with reserved walnuts and crisped pancetta, and a little freshly cracked pepper. The flavor combinations all blend perfectly together. Cut potatoes in half lengthwise; … It is a classic recipe for improvising a tasty dinner with friends. Hi! But I think I’m doing pretty well, at only 2 years old they already love olives, sushi and capers…not bad, hey? Gnocchi is on the menu for dinner tonight at my house, so I’ll try this with the nuts and parsley. Place a small skillet over medium heat with the chopped walnuts. . Once gnocchi float to the surface, cook for 4 to 5 minutes. Keep sauce warm while cooking gnocchi. In a small sauce pan over a low heat, combine the cream, Gorgonzola and Parmesan and stir until the cheese is melted. She is the first to suggest we go eat Sushi or go to a new eatery in town and I love her so much for it. 400 gr Master Classic Gnocchi di Patate Heat the cream in a pan on low heat. I was given the tip years ago from a wonderful Italian cook to bake rather than boil the potatoes. Stir with a wooden spoon, and as it begins to melt, start smashing it with the back of the spoon, incorporating it with the milk and butter. Step 1: Cook pancetta until brown and crisp, remove to drain on paper towels and set aside. This is my basic potato gnocchi recipe. Adding walnuts is such a great idea! Add walnuts, reserving some to sprinkle on top, and finely grated Parmesan and toss well until it melts. WOW – drooooling! This Gnocchi with Pear Gorgonzola Walnut Sauce (Gluten Free) is so rich, creamy, and savory! Reduce the heat to low and simmer, … Add the cream and Gorgonzola and season lightly with salt. Add the gnocchi to the boiling water and simmer, they are done when they float to the top, about 3 or 4 minutes. 14. Drain the Gnocchi and toss into the Gorgonzola sauce. Add the gorgonzola previously chopped and let melt. Meathead declared it the best thing I’ve ever made. Gnocchi Gratin with Gorgonzola Dolce recipe | Epicurious.com We use cookies to ensure that we give you the best experience on our website. Toss gently to coat the gnocchi. Top with grated Parmigiano Reggiano and chopped walnuts. Bring a large pot of salted water to a boil for the gnocchi. https://simply-delicious-food.com/gnocchi-with-gorgonzola-and-walnuts By that, I mean that this is not a gloppy, thick sauce coating the beautiful gnocchi. Even now, 10 years later, most of my friends don’t like the idea of Gorgonzola, or anything stronger than Cheddar or Gouda. This dish sounds delectable. In a large skillet, add the Gorgonzola, milk, butter and a couple of pinches of salt, and turn heat on to … And this is the type I usually use and recommend for recipes like this gnocchi Gorgonzola and radicchio. Once boiling, add some salt and the gnocchi, and cook according to package directions. Pull up a chair, pour a glass and join me in my kitchen, let's cook together! Every bite is like a taste explosion in your mouth! Gorgonzola … Garnish with chives and chopped walnuts. Your email address will not be published. I know this sounds really rich and it is, but in a good way. Add in the crème fraîche, mix to dissolve any cheese stuck to the bottom of the pan, then add the … We weren’t allowed to call anything gross or say we didn’t like it if we didn’t try it a couple of times. Prep Time 30 mins. Looks delicious !!!! Subscribe to my Newsletter and come hang out with me on INSTAGRAM, or give me a follow on FACEBOOK or see what I’m pinning on PINTEREST. This site uses Akismet to reduce spam. In a large nonstick skillet, cook pancetta until brown and crisp, careful not to burn. My mom didn’t exactly love it but she was so chuffed that she had been one of the first to taste Sushi. It was outrageous. Place the walnut pieces on a baking tray and lightly toast under the grill for 1 minute, shaking the … I have never tried gnocchi, but I have been wanting to for a LONG TIME. Gnocchi with Gorgonzola and Walnut sauce, go for it! In a Dutch oven, bring water to a boil. Because I absolutely am after reading through this post! 1. To provide a gentle complement to the tangy richness of our Gorgonzola sauce, our chefs have chosen soft gnocchi dumplings. https://lifesafeast.com.au/recipe-gnocchi-with-gorgonzola-walnut-sauce The proportions of butter, cream and cheese are just right. You're in for a gnocchi making dinner date! Drain cooked gnocchi, and toss with sauce. Bring a large pot of water to the boil and add salt. Add the cooked gnocchi and reserved gnocchi cooking water to the frying pan with creamy gorgonzola sauce. Cook for a minute or two until the sauce has a creamy consistency. Delicious! Add Gorgonzola cheese and stir over very low heat until melted. Remove to prepared baking dish with a slotted spoon. ~ Kelly. Microwave until tender, turning once, about 16 minutes total. Thank you for the great recipe. All I knew was that I liked the sound of the Gorgonzola sauce that came with it. The very first time I ever had Gnocchi was at a small Italian restaurant in Pretoria and I had absolutely no idea what I was ordering. 1/2 pound Gorgonzola crumbles; 1 cup chicken or vegetable stock; Preparation. This Gnocchi is really just the easiest thing (especially when you buy the Gnocchi ready-made) to make and I added some Walnuts to add extra texture and flavour and it was absolutely delish. 50g Gorgonzola (or other blue cheese of your choice), crumbled This was our special Valentine’s Day dinner, gnocchi with Gorgonzola and walnut sauce, topped with crispy pancetta. Remove with a slotted spoon and keep warm. And I really love gorgonzola… this looks so delicious!! I am very fortunate in that regard. Cooked, photographed and written down by chef Thomas Sixt. Gnocchi in creamy gorgonzola sauce with walnuts, topped with crispy pancetta. Often he buys a big block of Grana Padano or Pecorino and eats it just like that, most often late at night when I’m not there to scold him! I can’t wait to try it! My dad has always been a lover of good strong cheese. Posted on Published: February 13, 2020 - Last updated: May 12, 2020 Categories Dinner, Pasta, Recipes. Add the cheese in pieces. Step 2: Bring water to boil for gnocchi. https://www.foodnetwork.ca/recipe/gnocchi-with-gorgonzola-sauce/8513 This sounds divine! Made this with buttermilk, omitting the lemon and cream. For Gorgonzola Cream Sauce, bring the heavy cream to a simmer over medium heat and keep simmering until the cream is reduced in volume by about a third. Perfect for a Meatless Monday when you just don’t have the strength to stand in the kitchen for more than 20 minutes. Remove gnocchi with a large scoop strainer and put into pan, or drain in a colander and then add to the sauce in the pan. Make the gnocchi: Lightly flour a baking sheet. https://www.sbs.com.au/food/recipes/ricotta-gnocchi-gorgonzola-sauce salt & pepper to taste I am so thankful that my parents raised me that way. HUNGRY FOR MORE? Cook gnocchi according to package directions (they're ready when they start floating to the top) I don’t think I would make this during the week, but I would to celebrate something or for friends over for dinner. 5 Once the potatoes are cooked, remove them and run them under cold water, or let them cool aside until they are cool enough to peel. This kind of dish screams special occasion to me. Remove to paper towel-lined plate and set aside. Is 9 AM too early to be craving gnocchi? Drain gnocchi and place in a serving bowl. https://uncutrecipes.com/EN-Recipes-Italian/Gnocchi-with-Gorgonzola.html Sure, I might love food a bit too much now, but I am willing to try absolutely anything once and I’ve eaten things my friends wouldn’t dare to try. I'm Kelly and cooking comfort food from scratch is my jam, especially for this nest of mine. 13. The Gnocchi al Gorgonzola (Potato Gnocchi with Gorgonzola Cheese) are irresistible potato dumplings topped with a Gorgonzola cream.They have a strong flavour and a soft a creamy consistency. Your email address will not be published. When gnocchi are almost done, add the heavy cream to the sauce and cook over medium heat until just slightly reduced and incorporated. Read More…, Copyright © 2020 Simply Delicious on the Foodie Pro Theme Privacy. Hi there! The sauce is creamy and flavorful and rich and not at all heavy. 1/4 pound of gorgonzola and 1/2 pound parmesan? Grease a 2 quart baking dish or gratin dish with cooking spray. Wonderful Italian cook to bake rather than boil the potatoes ” where a young Toula Portokalos eats Moussaka making. That, i mean that this is the type i usually use and recommend recipes... Written down by chef Thomas Sixt cheese, butter, cream and pepper in a large pot of to... 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I don ’ t be trying it for a Meatless Monday when you just don ’ t exactly it! Then turn the heat to low and simmer, … Preparation a few years. Type i usually use and recommend for recipes like this gnocchi Gorgonzola and Parmesan and toss well it. 1: cook pancetta until brown and crisp, remove to drain the gnocchi the Essentials Classic! Saucepan, combine the cream in a pan on low heat, combine the in... Oven first, then turn the heat to low and simmer, … Preparation it., so i ’ ll try making it with fat-free fromage frais instead of cream make... Say they wouldn ’ t have the strength to stand in the recipe, not 1/2 pound cream! The most amazing spice pastes back from Thailand when she went on there!, careful not to burn is a Classic recipe for improvising a tasty dinner with.!