Potato dumplings with gorgonzola sauce

Potato dumplings with gorgonzola sauce

Gnocchi di patate al gorgonzola

By
From
Simple Cooking
Serves
4
Photographer
Alastair Hendy

Gnocchi are very moreish. Light and fluffy, it won’t matter how many you have in front of you – you will eat them all. The primary thing to remember is that the potato should be fresh, not cooked in advance, which can make the gnocchi rubbery and leaden.

Ingredients

Quantity Ingredient
1 batch Gnocchi
salt and pepper
60g parmesan, freshly grated

Sauce

Quantity Ingredient
60g unsalted butter
50g gorgonzola or dolcelatte cheese, in chunks
double cream, as required

Method

  1. Make the gnocchi.
  2. Meanwhile, make the sauce. Melt the butter in a pan and add the Gorgonzola or Dolcelatte. Break the cheese up with a fork and add enough cream to give the sauce the desired smooth, rich consistency.
  3. Add the cooked gnocchi to the sauce, season with salt and pepper and sprinkle with Parmesan. Serve immediately.

To make it more special

  • Wash and dry a few baby spinach leaves (about 10 per person). Put in a pan with a tablespoon of water and a touch of olive oil, cover and heat until the leaves have wilted, a few seconds only. Stir into the sauce.
Tags:
Simple Cooking
Antonio
Carluccio
Carlucio
simple
easy
fast
quick
weeknight
midweek
mid-week
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again