Gnocchi with Gorgonzola
User Reviews
5.0
153 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
15 mins
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Servings
4
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Calories
563 kcal
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Course
Main Course
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Cuisine
Italian
Gnocchi with Gorgonzola
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You can have this traditional Italian classic gnocchi with Gorgonzola on your table in just 15 minutes. It only uses 4 ingredients, plus a handful of optional authentic Northern Italian toppings worth trying. This Gorgonzola gnocchi is truly heaven on a plate!
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Ingredients
- 1 ¾ lbs potato gnocchi homemade recommended
- 7 oz gorgonzola dolce or Gorgonzola Piccante
- 4 fl oz milk plus more if necessary or fresh cream
- 1 ¾ oz parmigiano reggiano grated
- 1 pinch nutmeg (optional)
- ground black pepper (optional)
- salt
If Adding Speck, Bacon, or Pancetta:
- 3 ½ oz Speck, Bacon, Prosciutto or Pancetta cut into small pieces
If Adding Walnuts:
- 1 ⅓ oz walnuts shelled and broken in small pieces
If Adding Figs:
- 4-6 fresh figs cut into quarters or smaller
Instructions
- Place a large pot of water on the boil for the gnocchi.
- Meanwhile, in a deep frying pan or skillet, add the milk and Gorgonzola pieces. Heat on a low temperature, stirring gently until the cheese has melted.
- Once the cheese has melted and the sauce is ready, turn off the heat and stir in the grated Parmigiano Reggiano. Optionally, you can season the sauce with a pinch of nutmeg and black pepper to taste.
- Once the gnocchi water is boiling, add salt and the gnocchi to the water. As the gnocchi begin to rise to the surface, use a slotted spoon to transfer them to the Gorgonzola sauce.
- Toss the gnocchi in the sauce, ensuring they are well-coated. Serve immediately.
If Adding Speck, Bacon, or Pancetta:
- Choose either speck, bacon, or pancetta based on your preference. Sauté your selected meat in a tablespoon of olive oil until it starts to crisp up.
- Garnish your gnocchi and Gorgonzola dish with these crispy bits right before serving.
If Adding Walnuts:
- Gently toast the walnuts in a pan until start to have a golden brown shade, stirring them frequently to prevent burning. Once toasted, sprinkle them over your prepared gnocchi with Gorgonzola just before serving.
If Adding Figs:
- You can either add chopped figs to the final dish ( which is what I did) or add the chopped figs to the Gorgonzola sauce before adding the gnocchi.
Notes
- Toppings: You can add both speck and walnuts together to the gnocchi with Gorgonzola. Some people fry the speck and walnuts together then add the milk and gorgonzola. I prefer to cook the extra ingredients separately.
- Pasta: This recipe can also be made with pasta. Italians prefer to use short pasta such as penne or rigatoni, rather than long pasta.
- Vegetarians: Please note that both parmigiano reggiano and gorgonzola cheeses traditionally contain animal rennet. If you're looking to completely avoid animal-derived ingredients opt for a vegetarian parmesan and formaggio verde (which Italians call blue cheese) like Stilton or Italian Dolcelatte.
Nutrition Information
Show Details
Calories
563kcal
(28%)
Carbohydrates
73g
(24%)
Protein
24g
(48%)
Fat
20g
(31%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Cholesterol
49mg
(16%)
Sodium
1453mg
(61%)
Potassium
183mg
(5%)
Fiber
5g
(20%)
Sugar
2g
(4%)
Vitamin A
523IU
(10%)
Calcium
485mg
(49%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 563 kcal
% Daily Value*
| Calories | 563kcal | 28% |
| Carbohydrates | 73g | 24% |
| Protein | 24g | 48% |
| Fat | 20g | 31% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 49mg | 16% |
| Sodium | 1453mg | 61% |
| Potassium | 183mg | 4% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 523IU | 10% |
| Calcium | 485mg | 49% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
153 reviews
Excellent
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