The gnocchi with gorgonzola without cream is a typical Italian dish that can be prepared in very little time and without extensive preparations. It is usually made in the fall and winter due to its ingredients. To get the most out of this dish, I suggest following my recipe and making fresh homemade gnocchi.
If you like gnocchi, don’t forget to check out the recipe
- Difficulty: Easy
- Cost: Economical
- Rest time: 5 Minutes
- Preparation time: 30 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
- Energy 466.70 (Kcal)
- Carbohydrates 45.31 (g) of which sugars 4.98 (g)
- Proteins 11.44 (g)
- Fat 26.82 (g) of which saturated 16.87 (g)of which unsaturated 8.69 (g)
- Fibers 2.50 (g)
- Sodium 840.35 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people:
- 1.1 lbs potato gnocchi
- 1.4 oz gorgonzola (spicy or sweet as desired)
- 1 glass milk
- 1 tbsp butter
Tools
- 1 Pot ( with 3 qt capacity)
- 1 Pot 1 qt
- 1 Pan – non-stick with 8 inch diameter
Procedure
This recipe is easy to make, gnocchi cook quickly and the gorgonzola cream without cream is easy to make.
Put a pot with plenty of salted water to boil on the stove where you will cook the gnocchi, for an even tastier dish I recommend using this homemade gnocchi recipe.
To make excellent gnocchi with gorgonzola, I recommend buying high-quality gorgonzola; I prefer the spicy one, which often is very moldy.
The presence of molds in the gorgonzola will ensure that during cooking to make the cream base of the dish, they will spread in the sauce.If you want a milder flavor or a lighter sauce, use sweet gorgonzola.
Put the glass of milk in a small saucepan and bring to a boil, then remove from heat.
Add a piece of gorgonzola and let it melt; if you want a thicker cream, add a little butter. I avoid cream because it covers the flavors too much; to avoid a too-liquid cream, add the milk gradually.
It’s important not to cook the gorgonzola, or you’ll accentuate its bitter note; for a delicate taste, it should melt at medium temperature.
When the water starts to boil, add the gnocchi to cook; they will be ready as soon as they float to the surface.
Keep them al dente because by tossing them in the gorgonzola cream, the cooking will continue, and they might fall apart if overcooked.
Now drain the gnocchi with a slotted spoon and put them in the gorgonzola cream; if the cream is too thick, add a tablespoon of cooking water.
Do not overcook the gnocchi; the step is only to blend the ingredients and flavor them; you can do it off the heat in the cream pot if you prefer.
Your gnocchi with gorgonzola without cream are ready!
Plating Tips:
You’ll have achieved the perfect result if the cream is thick but not too dry, nor too liquid; the gnocchi should be enveloped in gorgonzola, not drowning. Use a spoon to arrange small portions to create an elegant pyramid-like serving.
Wine pairing with gnocchi and gorgonzola:
The spicy gorgonzola requires a well-structured, warm, generous, and aged red wine like Barolo. In the mouth, the “hard” components of Barolo are pleasantly balanced by the “soft” ones, with exceptional intensity and persistence, making Barolo a powerful, elegant, and highly personal wine.
