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Gnocchi with Gorgonzola Dolce

18 December 2017 — Dinner, Lunch

Gorgonzola Gnocchi

Ingredients

For the gnocchi:

6 medium potatoes

Olive oil

2 tsp grated nutmeg

Salt and pepper

1 egg yolk

approx 130g plain flour

sprinkling of semolina flour

 

For the sauce:

30g Gorgonzola Dolce DOP

3 tbsp butter

6 tbsp double cream

Basil leaves

Parmesan Cheese for grating

 

How to make it

You can make this dish with pre-bought gnocchi, but if you fancy trying your own, here’s a great recipe. The sauce is made with Gorgonzola Dolce DOP which is the best choice for Italian cheese sauces.

  • 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

One thought on “Gnocchi with Gorgonzola Dolce

  1. Yummy 😍

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