The best gnocchi I have ever eaten was in Italy, in a restaurant on the coast of the Mediterranean Sea. They were soft, silky, served in a rich pesto sauce.Today I try to recreate that dish, but with a twist… I will make it with one of my favourite cheeses which is …. Gorgonzola.
The Gorgonzola sauce, adds a bold and tangy flavour to the dish and the garlic is added as a note of depth to the sauce. The combination of the tender gnocchi and the flavourful Gorgonzola sauce makes it a comforting and delicious meal.
Ingredients for gnocchi:
- 500 g potatoes
- 150 g flour
- 1 egg
- Salt
Ingredients for gorgonzola sauce:
- 100 g gorgonzola
- 100 ml cream
- 75 g parmesan
- 2 cloves of garlic
- Salt and pepper
- Fresh lemon thyme
Procedure:
- Start by boiling the potatoes in salty water for about 20-25 minutes until they are soft, then place them in cold water to stop the cooking process.
- When the potatoes are cold, pill the skin and press them through a potato ricer or grade them with the help of a box grader.
- Place the grated potatoes into a bowl and add the egg, salt, and flour, then mix until everything is well combined. An important tip is not overmixing, knead until a soft but not sticky dough is formed and the flour is incorporated into the potatoes.
- Divide the dough into small portions then start rolling ,forming logs of dough of about 2 cm thick then cut small bite size pieces.
- Bring a pot of water to a boil, add salt and the gnocchi. Boil until the gnocchi float on the surface of the water.
- In another saucepan start making the sauce and add the cream, salt and pepper.
- Gently bring the cream near to the boiling temperature then add the gorgonzola, parmesan, and the cloves of garlic.
- Let the cheese melt and the flavours to develop for about 5 to 7 minutes then take the garlic cloves out.
- To the sauce add the cooked gnocchi and bring the sauce to the boiling point.
- Serve warm with a glass of white wine.
