Gnocchi al Gorgonzola

Name: Gnocchi al Gorgonzola
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 700 g potato gnocchi; 150 g gorgonzola; 80 ml cream; 20 g butter; 40 g walnuts; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

Gnocchi al Gorgonzola is a staple of northern Italian cuisine, often prepared in the cooler months when the richness of cheese and cream becomes ever so inviting. This dish, with its origins rooted in the rustic kitchens of Lombardy and Piedmont, is traditionally cooked in cream pans that enhance the velvety texture and ensure an even melding of flavors.

Each bite promises a luxurious dance of soft potato gnocchi enveloped in a creamy, tangy gorgonzola sauce. The addition of butter lends a silky finish, while toasted walnuts introduce a welcome crunch and a hint of earthiness. The dish balances richness with just enough salt to elevate the flavors without overpowering them.

Ingredients

700 gpotato gnocchi
150 ggorgonzola
80 mlcream
20 gbutter
40 gwalnuts
to tastefine sea salt

Method

Bring a large pot of water to a rolling boil. Use enough water to allow the gnocchi to move freely, which helps them cook evenly. Once boiling, add a generous amount of fine sea salt to the water, which should taste like the sea. This step seasons the gnocchi as they cook, enhancing their flavor.
While the water is coming to a boil, prepare the sauce. In a wide pan over medium heat, melt 20 g of butter. Once the butter is fully melted and starts to foam, add 150 g of gorgonzola cheese, breaking it into smaller pieces to help it melt evenly.
Pour 80 ml of cream into the pan with the melting gorgonzola. Stir gently with a wooden spoon or spatula to combine, ensuring the cheese melts completely into the cream. Taste the sauce and adjust with fine sea salt if needed, keeping in mind that gorgonzola is naturally salty.
Coarsely chop 40 g of walnuts and add them to the sauce. Stir them in to distribute evenly. The walnuts will provide a crunchy texture that contrasts with the creamy sauce.
Once the water is boiling and salted, add 700 g of potato gnocchi to the pot. Stir gently to prevent them from sticking. Cook the gnocchi until they float to the surface, which indicates they are just shy of done.
Reserve a cup of the starchy cooking water before draining the gnocchi. This water will help adjust the sauce's consistency later.
Transfer the drained gnocchi directly into the pan with the gorgonzola sauce. Toss the gnocchi gently to coat them evenly with the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it, stirring until you achieve a creamy consistency.
Serve the Gnocchi al Gorgonzola immediately while hot, ensuring each plate has a good amount of sauce and walnuts. The gnocchi should be tender, and the sauce should cling to them, providing a rich, creamy flavor with every bite.