Gorgonzola Gnocchi
Author:
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
Here I present you my gnocchi gorgonzola.
A popular dish combined with spinach for practical quick cooking.
Blue cheese originally comes from the small town of Gorgonzola in Lombardy in northern Italy.
I like this piquant cheese for cooking or something.
I like the creamy, mild varieties known as “dolce” just as much as the slightly hotter, longer-ripened “piccante” varieties.
You can combine this soft cheese with blue mould wonderfully with pasta or gnocchi.
The fine spinach on top captures the intensive spice and sharpness of the cheese and rounds off the dish perfectly.
Have fun with the preparation and good luck!
Table of Contents
1. Recipe Gnocchi Gorgonzola
Gnocchi Gorgonzola
Cooked, photographed and written down by chef Thomas Sixt.
Simple instructions for the preparation of gnocchi in gorgonzola sauce.
Ingredients
| Gnocchi basics | ||
| 500 | g | floury potatoes (e.g. Ackersegen or Bintje) |
| 150 | g | flour (This is also available gluten-free.) |
| 1 | pc | egg |
| 3 | pinches | Salt |
| 3 | pinches | nutmeg |
| Gorgonzola sauce | ||
| 150 | g | gorgonzola (I use a creamy mild blue cheese) |
| 200 | g | fresh young spinach |
| 60 | ml | white wine |
| 150-200 | ml | Cream |
| 1 | pinch | ground nutmeg (I always grate the nutmeg fresh) |
| 1 | pinch | Salt |
| 2 | pinches | Pepper |
| 4 | pinches | Cayenne pepper |
| Serve | ||
| 50 | g | walt nuts (peeled and roughly chopped) |
Equipment
Instruction
Gorgonzola sauce
Check Cheese
You only need to coarsely chop the soft, mild gorgonzola for your sauce.
You can use the whole piece.
You can crumble a spicy mature gorgonzola.
You should only use 2/3 of the indicated amount.
Prepare spinach
Wash the spinach well, spin dry like a salad.
Remove any stalks that are too long or wilted leaves.
Set aside.
Prepare Sauce Base
Put white wine and cream in a pot and bring to the boil.
Reduce the sauce by 1/3.
Add the cleaned spinach to the simmering sauce and remove from the heat.
Add Cheese
Add the pieces of gorgonzola to the sauce and dissolve.
Season to taste with salt, pepper and grated nutmeg.
Gnocchi
Prepare Gnocchi
Cook the gnocchi in plenty of salted water in a large pot for 2-3 minutes.
When the gnocchi float on the surface of the water, they are cooked.
Arrange
Gnocchi in Sauce
Take the cooked gnocchi out of the water with a skimmer and place them in the sauce.
Then swing the pan through and finally season the dish with salt, pepper, nutmeg and cayenne pepper.
Chop walnuts
Coarsely chop the walnuts with a large sharp knife.
Serve
Warm up the plate.
Place gnocchi with sauce on the plate. Sprinkle with chopped walnuts.
Bon appetit!
Courses
Cousine
Keyword
2. Calories and Nutritional Values
3. Prepare Gorgonzola Sauce
Get yourself a creamy soft and mild gorgonzola.
The soft gorgonzola you need for your sauce only roughly crush.
You can use the whole piece.
Since this Gorgonzola is very mild, nothing can go wrong with the amount.
You can crumble a hot, ripe, spicy gorgonzola.
You should only use 2/3 of the indicated amount.
How much do you need: You can feel it as you taste the sauce.
Prepare the sauce with the blue cheese and spinach first.
Recommends chef Thomas Sixt
The sauce is waiting for the gnocchi!
4. Tip if you like to Prepare Gnocchi Yourself
I have already published the step by step instructions elsewhere:
Have a look at Making Gnocchi yourself.
Try it out, it’s easy and fast!
Gnocchi in a fast way: Buy fresh gnocchi from the supermarket’s refrigerated shelf and prepare them according to instructions.
Chef Thomas Sixt recommends it to you if you need it quickly!
5. Tip for Spinach optimal to prepare the Gnocchi
Spinach is a plant similar to salad.
That’s why I recommend that you prepare it like a salad:
Wash, dry and clean. For drying you can use a salad spinner.
Drying is not necessary if you prepare the spinach leaves immediately.
Cooking tip:
The tender leaves are very sensitive to heat.
Long cooking destroys the beautiful green color.
Therefore, either blanch the spinach leaves briefly (boiling salted water, then ice water) or cleverly fold them into the sauce and cook just before the end of the cooking time.
Spinach leaves please always wash several times in plenty of cold water!
The leaves can be really sandy and that’s no fun on the plate 🙂
Now you might ask yourself:
Do you take off the stem or leave the stem on the leaves?
Young stems you can leave on the leaf, thick stems I would remove.
Right washing of salad I will show you in another post
Look into my cooking school – says Thomas Sixt
6. Further, Suitable Cooking Ideas
Gnocchi with Mushrooms Recipe
Gnocchi with Tomato Sauce
Gnocchi Pan Recipe with 3+ Variations of Pesto
Gnocchi Recipe with Variation Sage Butter
Spinach Gnocchi Recipe
Comments, Cooking Questions and Answers
Below you can write to me directly.
Please don’t forget the star rating on the recipe, 5 stars means you liked it!