The RICOTTA GNOCCHI WITH GORGONZOLA AND BROCCOLI are a flavorful and very tasty first course, perfect when you want comfort food — a dish that pampers us and makes us happy. It’s ideal for the colder months, when broccoli are in season and a slightly richer dish can be useful for our diet.
This first course is easy to make and combines the intense, bold flavor of gorgonzola, the softness of ricotta gnocchi and the crunch and sweetness of broccoli. The result is an exceptional, balanced and incredibly comforting dish.
Making ricotta gnocchi is much faster than traditional potato gnocchi, but I assure you the result is no less delicious.
Get ready to make this dish repeatedly — everyone will ask for it, as happened to me…
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 1 2/3 cups cow's ricotta (drained)
- 1 2/3 cups all-purpose flour
- 2 cups Parmigiano Reggiano PDO
- 2 egg yolks (medium)
- to taste nutmeg
- 5 oz gorgonzola (spicy)
- 1/3 cup milk
- 1 Romanesco broccoli (medium-sized)
- 1 clove garlic
- to taste extra-virgin olive oil
- to taste salt
- to taste black pepper
For ricotta gnocchi with gorgonzola and broccoli you will need
- 1 Sauté pan
- 1 Pot
- 1 Frying pan
- 1 Bowl
- 1 Work surface
- 1 Gnocchi board
Preparation of ricotta gnocchi with gorgonzola and broccoli
To prepare this indulgent dish of RICOTTA GNOCCHI WITH GORGONZOLA AND BROCCOLI, start by making the gnocchi.
Find the gnocchi recipe by clicking HERE.
Trim and wash the Romanesco broccoli. Cut it into florets with a knife and cook them in plenty of boiling salted water for 10 minutes. They should be cooked but still crisp.
Once cooked, drain them, reserve the water for cooking the gnocchi and sauté the florets in a pan with a drizzle of oil and a clove of garlic. Season with salt and pepper and continue cooking for another 5 minutes.
Meanwhile, in a pan (preferably nonstick), heat the milk. Add the gorgonzola and let it melt over very low heat until you obtain a creamy sauce with the right consistency, which should remain nicely soft. Season lightly with salt and pepper.
Once the gorgonzola sauce is ready, bring back to a boil the water in which you blanched the broccoli, salt it and cook the gnocchi.
When the gnocchi float to the surface, remove them from the cooking water with a slotted spoon and transfer them to the pan with the gorgonzola along with the broccoli.Toss the ricotta gnocchi with gorgonzola and broccoli for a few moments and serve immediately.
