Gnocchi al Gorgonzola

Soft gnocchi coated in a velvety blue cheese cream. The sauce clings to every piece, balanced by the crunch of toasted walnuts.

• Prep time: 5 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 680
• Protein: 23 g
• Carbs: 54 g
• Fat: 42 g

Ingredients

• 200 g Gorgonzola cheese ( diced )
• 150 ml Cream ( liquid )
• 40 g Parmesan cheese ( grated )
• 20 g Minimum butter sweet
• 50 g Walnut kernel ( crushed )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 800 g Fresh gnocchi ( fresh )

Instructions

1. Make the cheese cream

   In a large skillet, pour the cream and add the butter. Heat over low heat. Stir in the diced gorgonzola. Stir gently until the cheese is melted and the sauce coats the back of a spoon.

2. Cook the gnocchi

   Drop the gnocchi into a pot of boiling salted water. As soon as they rise to the surface and float, they are cooked. Remove them immediately with a slotted spoon.

3. Bind and serve

   Toss the gnocchi directly into the cheese sauce. Add the parmesan and crushed walnuts. Mix to bind everything together. Season generously with freshly ground pepper.

Chef's tips

• Never let the sauce boil once the gorgonzola is added, or it might split.
• If the sauce is too thick, add a tablespoon of the gnocchi cooking water to loosen it up.

Storage

Store for 24h in the refrigerator. Reheat gently in a pan with a splash of milk to restore creaminess.