Gnocchi with gorgonzola and walnuts with gratinated cherry tomatoes that give the dish a Mediterranean flavor, instantly announcing the arrival of spring and summer. Cherry tomatoes, typical of the warm months, are ideal for quick dishes like this. Classic gnocchi are made with potatoes and flour, but there are interesting variations, such as pumpkin or spinach gnocchi. This preparation has ancient origins: it is said that Alessandro Volta, besides being a genius, was also an expert cook who made them first.
- Difficulty: Very easy
- Cost: Budget
- Preparation time: 30 Minutes
- Cooking time: 15 Minutes
- Portions: 2
- Cooking methods: Stovetop, Microwave
- Cuisine: Italian
- Seasonality: All seasons
- Energy 548.32 (Kcal)
- Carbohydrates 43.83 (g) of which sugars 11.09 (g)
- Proteins 12.99 (g)
- Fat 35.82 (g) of which saturated 12.69 (g)of which unsaturated 6.20 (g)
- Fibers 3.74 (g)
- Sodium 1,912.20 (mg)
Indicative values for a portion of 220 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
- 14 oz potato gnocchi
- 6 oz cherry tomatoes (about 1 1/4 cups)
- 2 oz gorgonzola
- 1/3 cup walnuts
- 1 tsp salt
- 2 tsp extra-virgin olive oil
- 10 leaves basil
- 1 tbsp breadcrumbs
Tools
- Frying pan
- Pot
- Baking tray
- Parchment paper
- Cutting board
- Knife
- Nutcracker
- Slotted spoon
Steps
I halve the cherry tomatoes after washing them, of course. I place them on parchment paper on the Crisp plate for the microwave and season them with salt, extra-virgin olive oil and breadcrumbs.
I cook them in Crispi mode for 15 minutes.
In the pan I toast the shelled walnuts, coarsely chopped.
I add the gorgonzola cut into several pieces and, over very low heat, I let it melt slowly.
The cherry tomatoes are ready and I add them to the toasted walnuts and the now-melted gorgonzola in the pan.
I cook the gnocchi and, as soon as they float to the surface, I transfer them with a slotted spoon into the pan with the sauce.
And here they are ready: gnocchi with gorgonzola and walnuts.
A very quick first course to prepare.
Gnocchi with gorgonzola and walnuts: a delicious dish.
Tips
Today I would like to suggest a first course of eggplant gnocchi with clams.
https://blog.giallozafferano.it/vaipinacucina/ricetta-gnocchi-di-melanzane-con-vongole-veraci/
FAQ (Questions and Answers)
Can the gnocchi with gorgonzola be made with almonds instead of walnuts?
Yes, of course, almonds pair well with gorgonzola as a substitute for walnuts.
