Gnocchi al Gorgonzola is a luxurious dish that celebrates the rich, bold flavors of Gorgonzola cheese melded with the soft, pillowy texture of gnocchi. Each bite offers a burst of creamy, tangy cheese sauce enveloping the delicate potato dumplings. This dish is a balance of simplicity and indulgence, a tribute to the opulence of Italian cuisine. It's a comforting embrace, perfect for those who love the profound and distinctive taste of blue cheese.
Preparation and Cooking Time
- Preparation Time: 20 minutes
- Cooking Time: 20 minutes
Number of Servings and Ideal Serving Size
- Servings: 4
- Ideal Serving Size: A generous portion of gnocchi, coated in creamy sauce
Essential Nutritional Information
- Calories per Serving: Approx. 500 kcal
- Macronutrients:
- Carbohydrates: 50g
- Protein: 15g
- Fat: 25g (saturated: 15g)
- Dietary Fiber: 4g
- Sodium: 700mg
Ingredients
- Potato gnocchi: 500g
- Gorgonzola cheese: 150g
- Heavy cream: 150ml
- Grated Parmesan cheese: 50g
- Fresh spinach leaves: 100g
- Nutmeg (a pinch)
- Salt and black pepper to taste
Method of Preparation
- Gnocchi Cooking: Cook gnocchi in salted boiling water until they float to the surface, then drain.
- Sauce Preparation: In a saucepan, melt Gorgonzola with cream over low heat. Add nutmeg, salt, and pepper.
- Combining: Add cooked gnocchi and spinach to the sauce, stirring gently until the spinach wilts and the gnocchi are coated.
- Finishing Touches: Serve hot, sprinkled with Parmesan cheese.
Proven Tips for Culinary Success
- For homemade gnocchi, use starchy potatoes like Russets for the best texture.
- If Gorgonzola is too strong, mix it with a milder blue cheese.
- The sauce should be creamy but not too thick; adjust with pasta water if needed.
Anticipated FAQs
- Can I add other ingredients? Toasted walnuts or crispy pancetta can add a nice contrast.
- Is there a lighter version? Use half-and-half instead of heavy cream for a lighter sauce.
- Can I make this gluten-free? Yes, use gluten-free gnocchi.