Wine Dharma

DharMag January 2020 Gnocchi with Gorgonzola sauce: how to make a delicious and super quick pasta dish

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Gnocchi submerged with Gorgonzola sauce, but it’s clear! Unless you’re allergic to lactose, this is one of those recipes you should try. It’s super-fast, you will be able to make the perfect gnocchi with Gorgonzola in 40 minutes, just enough time to boil the potatoes, knead and make the gorgonzola sauce in the meantime. The preparation is very simple, no special chef skills are needed, just follow the recipe and you will prepare a great first course without effort.

Cooking tips

For making the fondue (sauce) of Gorgonzola, cook it slowly, in a bain-marie to ensure that cheese and milk can blend perfectly. Now that I write the recipe, I think that even a crumbling of walnuts is not bad on it, too bad not having thought about it before…

Ingredients for making gnocchi with Gorgonzola sauce

6-8 servings

  • 1 kg of potatoes, which are not new
  • 400 grams of flour
  • 2 eggs
  • 40 grams of butter
  • 450 grams of Gorgonzola
  • 200 ml of milk
  • salt and pepper
  • sprinkle with nutmeg
  • walnuts/pine nuts/almonds optional
  • peppercorns

How to prepare gnocchi with Gorgonzola sauce

Let’s start immediately from the preparation of the gnocchi. Wash the potatoes and put them in a pot with plenty of water and bring to a boil. Cook them for 35-40 minutes.

Drain them and as soon as you can handle them, peel them and mash them well with the potato masher.

On the cutting board put the flour to create like a small volcano, in the middle of which will put the mashed potatoes, the melted butter, a pinch of salt and start kneading.

Best Italian gnocchi recipe, how to make the real potato gnocchi like a chef When the dough the dumplings is well blended and hard, take pieces of dough and roll it under the palms of your hands, helping yourself with a little bit of flour, to form loaves the diameter of a finger.

Preparing gnocchi, how to make Italian potato gnocchi, original recipe To make gnocchi, cut into pieces the potato dough and then pass them in the comb of the garganelli or press them lightly with the prongs of a fork. Let the dumplings rest for at least 1 hour.

Prepare a pot to cook the gnocchi, bring the water to boil.

Meanwhile, let’s move on to the Gorgonzola fondue. Put a saucepan in a water bath and pour the milk. Remove the Gorgonzola crust, cut it into cubes and put it into the boiling milk, season with a sprinkle of pepper and copious nutmeg and continue stirring. After 10 minutes you should have a creamy and fragrant sauce ready for any kind of pasta, not only gnocchi.

Cook gnocchi in salted water and drain. Now let’s prepare the dish, pouring a little of fondue on the plate first, lay down some gnocchi, another splash of Gorgonzola sauce and finish with a few grains of pepper to give color.

As a variant, you can roast a handful of pine nuts/almonds/walnuts and then sprinkle them on the gnocchi: they add a splendid aromatic touch!

Which wine to pair with gnocchi with Gorgonzola sauce?

We choose the Bianco di Custoza from the Aldegheri winery, a savory and elegant wine, excellent for cutting the creaminess of the Gorgonzola fondue. Pecorino, Trebbiano, and Soave are great too.

If you want to combine a cocktail, the presence of juniper invites you to pair a Martini Cocktail.

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