Gnocchi with Gorgonzola Dolce

How to make it

Delicious Gnocchi with Gorgonzola Dolce DOP – the best choice for Italian cheese sauces as it’s creamy and deep in flavour. You can make this dish with pre-bought gnocchi, but if you fancy trying your own, here’s a great recipe.

• Preheat the oven to 220°C / gas mark 7
• With the skins still on, bake the potatoes in oil until they’re fluffy on the inside and crisp on the outside – don’t parboil them
• Whilst they’re still warm, scoop out the flesh and place into a bowl
• Add nutmeg, salt, pepper, egg yolk and enough flour to bind the mixture
• Mix it together and knead until you have a dry dough
• Make a long tube of dough, about the thickness of a sausage
• cut into small pieces about an inch square
• on a tray, spread some semolina flour and place each dough piece on the tray
• Boil some water and add a pinch of salt
• In a frying pan add the Gorgonzola, butter, black pepper and double cream and mix until you have a smooth cheese sauce
• Drop the gnocchi into the boiling water for 4 minutes or until they float
• Drain, and then mix in with the cheese sauce
• Serve with basil leaves scattered on top

Gnocchi with Gorgonzola is excellent with garlic bread – try this recipe.