The gnocchi with gorgonzola cream, without cream, is a versatile dish that adapts to everyone’s needs, whether using pre-made gnocchi and frozen, or freshly made gnocchi.
The softness of the gnocchi blends with the intense and creamy flavor of gorgonzola, without the need to add cream, making the dish lighter yet equally flavorful.
This recipe is ideal for pleasing the palate of every diner, offering a practical and tasty solution for family lunches and dinners with friends.
Below are more recipes for always delicious and different gnocchi, and then we’ll go straight under the photo to find out how to prepare the Gnocchi with Gorgonzola Cream!!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2.2 lbs potatoes
- 2 1/2 cups all-purpose flour
- 2 pinches salt
- 7.75 oz gorgonzola (sweet or spicy or gorgonzola and mascarpone)
- 1/2 cup milk (whole or skimmed)
- 1/2 cup grated Parmesan cheese
- 3 tbsp extra virgin olive oil
- to taste sage (fresh leaves)
- to taste black pepper (ground)
Tools
- 1 Scale
- 1 Bowl
- 1 Pot large
- 1 Pan
- 1 Potato masher
Steps
First, boil the potatoes with their skins on after washing them well for at least 30 minutes.
They will be ready when a fork can easily penetrate them.
Drain them and immediately pass them through the potato masher with the skin on; the skin will remain inside.
Collect them in a bowl and let them cool slightly.
Add the salt and half of the flour, then knead with your hands.
Turn the mixture onto the work surface and gradually add the remaining flour.
Knead until you have a smooth but firm dough, take small amounts and form logs just over 1 cm in diameter.
Cut the gnocchi with a knife or a scraper, I prefer them small, but you can make them as you like.
As you cut them, place them on a clean cloth dusted with flour.
Place a large pot with lightly salted water on the stove and bring it to a boil.
Meanwhile, cut the gorgonzola into pieces.
Heat the milk in a large pan with high sides, also adding the extra virgin olive oil.
After a few minutes, add the gorgonzola and the washed and dried sage leaves.
Once the gorgonzola has melted, season with freshly ground black pepper and keep the gorgonzola cream warm over very low heat.
Cook the gnocchi, draining them with a slotted spoon as soon as they float to the surface.
Toss them in the pan with the sauce for a few seconds, tossing everything without stirring with utensils or anything else.
Add the grated cheese, turn off the heat, and serve.
Tips and Variations for Gnocchi with Gorgonzola Cream
You can use either spicy or sweet gorgonzola.
If you don’t like it, you can omit the black pepper.
You can also use fresh gnocchi purchased from the supermarket.
If you want, you can prepare the gnocchi in the morning to cook them in the evening.
Refrigerator Storage
After preparing the gnocchi, place them in a single layer on a lightly floured tray.
Cover the tray with plastic wrap or put them in an airtight container.
Store them in the refrigerator until you are ready to cook them in the evening.
The gnocchi will stay fresh and not stick to each other.
Freezer Storage
If you prefer, you can freeze the gnocchi immediately after preparing them.
Place them on a floured tray and in the freezer for about 1-2 hours, until well frozen.
Once frozen, transfer them to food bags or airtight containers and store them in the freezer.
There is no need to defrost them. Just cook them directly from the freezer in boiling salted water. Add a few more minutes of cooking time compared to fresh gnocchi.
