gorgonzola gnocchi

Rich gnocchi gorgonzola, a famous Italian dish, super easy and fast to make. A creamier, more comforting pasta sauce is hard to find. Ready in about 15 minutes!

Simple Gnocchi Gorgonzola

2.6 lbs pre-cooked gnocchi (Note 1)

oz Gorgonzola (Note 2)

½ tbsp Parmesan (, freshly grated)

heavy cream

milk

dry white wine

nutmeg (to taste)

tsp fine sea salt (or Kosher)

black pepper

Set a large pot of water to cook. In the meantime, prepare the sauce.

Remove the rind of the Gorgonzola and cut it into small cubes.

Place in a small saucepan together with the grated Parmesan, cream, milk, and wine. Heat gently on low heat to melt the cheese, stir often. Adjust the taste with nutmeg, salt, and pepper.

Cook the gnocchi in salted water according to the packet’s instructions, those that I use normally need only 2-3 minutes. Drain well and return to the empty pot.

Pour the sauce on top and stir gently to coat. Serve immediately.

Enjoy saucy, rich-tasting gorgonzola gnocchi without the cream with this simple recipe. Lightened up a bit but not lacking in flavor, this easy meal includes fresh spinach and can be on the table in under 40 minutes.

Creamy Gorgonzola Gnocchi

Tablespoons olive oil (divided)

gnocchi

unsalted butter

garlic (minced)

kosher salt

Tablespoons all-purpose flour

milk (1%

chicken broth (or vegetable)

Gorgonzola

sage leaves (more

spinach leaves (roughly chopped, more if you like)

Add 1 Tablespoon of olive oil to a large pan set over medium heat. Once heated, add the gnocchi to the pan and use a spatula or spoon to separate any that are stuck together. Cook for 8-10 minutes, stirring often, until the gnocchi are &quot;toasted&quot; and golden-brown on both sides. Remove the pan from the heat and set aside if the gnocchi are done before the sauce.

While the gnocchi are toasting, add the remaining 1 Tablespoon of olive oil and the butter to a large sauté pan set over medium-low heat. Swirl the butter and oil around the pan as the butter melts.

Once melted add the garlic and cook for 1 minute, moving it around the pan frequently so it doesn&#39;t begin to burn. Season with a pinch of kosher salt and pepper. Sprinkle in the flour and cook for 2-3 minutes. Stir the paste and keep it moving around the pan as it cooks.

Next slowly pour in the milk and chicken broth while whisking. The mixture will glob up at first but will thin out as more liquid is whisked in. Stir the sauce frequently as it begins to thicken, until it reaches the consistency where it can coat the back of a wooden spoon, about 9-10 minutes. Do not let the sauce reach a boil, and keep in mind it will thicken up a bit more once the cheese is added.

Reduce heat to low and scatter in crumbled Gorgonzola and sage while whisking. Whisk/stir as the cheese melts, then add the toasted gnocchi and fresh spinach. Stir over the next few minutes as the spinach wilts until everything is coated evenly.

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Top 2 gorgonzola gnocchi recipes from across the web

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Simple Gnocchi Gorgonzola

Creamy Gorgonzola Gnocchi

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