Gnocchi with Gorgonzola Cream Sauce for a Cozy Italian Dinner (Print version)
Soft potato gnocchi in a velvety gorgonzola cream sauce, ready in 20 minutes for a cozy Italian dinner.
# Ingredients:
For the gnocchi
01 -
1 lb (500 g) potato gnocchi (store-bought or homemade)
02 -
Salt for the boiling water
For the gorgonzola cream sauce
03 -
4 oz (115 g) gorgonzola cheese, crumbled (dolce or piccante)
04 -
3/4 cup (180 ml) heavy cream
05 -
1 tablespoon unsalted butter
06 -
1/4 cup (25 g) freshly grated Parmigiano Reggiano
07 -
1/4 teaspoon freshly grated nutmeg
08 -
Freshly ground black pepper, to taste
To finish
09 -
2 tablespoons chopped fresh parsley
10 -
Optional: 1/4 cup (30 g) toasted walnut pieces
# Instructions:
01 -
Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2 to 3 minutes. Remove with a slotted spoon and set aside. Reserve 1/2 cup of the cooking water.
02 -
In a wide skillet over medium-low heat, combine the heavy cream, butter, and crumbled gorgonzola. Stir gently until the cheese melts completely and the sauce is smooth, about 3 to 4 minutes. Do not let it boil.
03 -
Remove the pan from the heat. Stir in the grated Parmigiano Reggiano, nutmeg, and a few grinds of black pepper. The sauce should be glossy and coat the back of a spoon.
04 -
Add the cooked gnocchi to the skillet along with 2 to 3 tablespoons of the reserved cooking water. Toss gently over low heat until the gnocchi are evenly coated. Divide among bowls and top with parsley and optional walnuts.
# Good to know:
01 -
Serve immediately while the sauce is still warm and silky.
02 -
For a stronger flavor, use gorgonzola piccante and increase the black pepper.