Italian Gorgonzola Gnocchi
Every bite of gorgonzola gnocchi combines the rich traditions of Italian cuisine with modern indulgence. The origin of gorgonzola cheese dates back to the 9th-century Lombardy region, where this distinctive blue cheese was first aged. Gnocchi and gorgonzola have long been a familiar pairing in Italian households, as the soft pasta perfectly complements the cheese's strong character. Technical tip: the sauce will be truly silky if you melt the cheese over low heat – this will prevent the cheese from separating and remaining lumpy. This dish is ideal for a quick yet special dinner that guests will greatly appreciate. A little freshly ground pepper on top really enhances the flavors.
Ingredients for this recipe
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Preparation Steps
1
Bring a large pot of salted water to a boil. Once boiling, add the gnocchi and cook until they float to the surface (2-3 minutes). Tip: Avoid overcooking, or they'll become mushy and fall apart!
2
Drain the gnocchi and set aside to drip dry. Meanwhile, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant. Tip: Don't let the garlic burn, as it will turn bitter.
3
Pour the heavy cream into the skillet and bring to a simmer. Once it starts to bubble gently, add the cubed gorgonzola cheese. Stir constantly until completely melted and you have a smooth, creamy sauce. Tip: For a thicker sauce, simmer for a few more minutes.
4
Stir in the grated Parmesan cheese, then season with salt and pepper to taste. Mix well until the cheese is melted and the sauce is even richer. Tip: Parmesan thickens the sauce, so don't add too much at once.
5
Add the drained gnocchi to the sauce and gently toss to coat each piece with the silky gorgonzola cream. Tip: If the sauce is too thick, add a little of the gnocchi cooking water.
6
Serve immediately, sprinkled with freshly grated Parmesan. Tip: This dish is best enjoyed hot – the gorgonzola releases its aroma best this way.
