GNOCCHI WITH GORGONZOLA CREAM, WALNUTS, AND SPECK…deliciously creamy and irresistible sauce that will win you over at the first bite!!!!!!!!!!!
The Gorgonzola I chose in the spicier version, melted with a bit of milk (if you want even more cream use some cream) marries wonderfully with speck, and the crunchy note of chopped walnuts makes everything balanced and delightful!
The quantity per person of classic potato gnocchi is about 200/250 grams (7 to 9 oz), and I used the maximum because I love this kind of preparation.
There are so many types of gnocchi, many variations on the theme, that pair with many often creamy sauces that envelop and flavor this very ancient preparation deliciously.
What variety of potatoes is suitable for making potato gnocchi?
The best variety is yellow potatoes, and absolutely avoid new potatoes as they are too watery, making the dough too moist.
If you also love gnocchi, I suggest:
PUMPKIN GNOCCHI
BREAD GNOCCHI
WHOLE WHEAT GNOCCHI
GNOCCHI WITH GORGONZOLA CREAM, WALNUTS, AND SPECK
La cucina di ASI
- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 18 oz potato gnocchi
- 5 oz Gorgonzola
- 5 oz milk
- 2 oz speck (in sticks)
- 0.7 oz walnuts (for the crunchy note)
- 0.7 oz butter
- to taste salt
- to taste pepper
Tools
- Food Scale G3Ferrari G20062
- High-sided Casserole Ballarini cm 28
- Frying Pan Aeternum
- Colander
- Knife
Preparation of Gnocchi with Gorgonzola Cream, Walnuts, and Speck Recipe
For gnocchi with Gorgonzola cream, walnuts, and speck, put in a suitable pan to dress all the pasta, the knob of butter, and when it sizzles, add the speck, letting it brown for a few minutes.
Add the Gorgonzola and milk (you could also make the Gorgonzola cream in a separate pan…) and let everything melt until you have a creamy and appetizing sauce.
Turn off the heat and bring a pot of salted water to a boil.
Drop the gnocchi and stir gently.
Once the potato gnocchi float to the surface, drain them gently and put them in the pan with the zola cream and speck.
Adjust salt and pepper, toss the pasta to coat it evenly, and portion it onto individual plates.
Add some coarsely chopped walnuts on each plate and serve the hot and steaming dish at the table.
Enjoy your meal with gnocchi with Gorgonzola cream, walnuts, and speck!
Annalisa
