Gorgonzola Cheese Cream Gnocchi
Easier Than You Think: Gorgonzola Cheese Cream Gnocchi Recipe
Once you’ve made the gnocchi dough, the dish is practically complete! After preparing your potato gnocchi, the rest is incredibly simple. Cook the well-made gnocchi, then simmer them gently with heavy cream and Gorgonzola cheese. Finish with a drizzle of olive oil and a sprinkle of black pepper for a perfectly delicious meal. This recipe offers a delightful taste of Italian comfort food made easily at home.
Gnocchi Dough Ingredients
- 2 Potatoes (approx. 250g)
- 160g All-purpose flour
- 1 Egg yolk
- Pinch of salt
Cooking Instructions
Step 1
Start by preparing the potatoes for the gnocchi. Wash 2 medium potatoes (about 250g) thoroughly, then cut them into smaller pieces. Place the cut potatoes in a microwave-safe bowl, cover with plastic wrap, and microwave for 3-5 minutes, or until tender. (Adjust cooking time based on your microwave’s power.)
Step 2
Once the potatoes are cooked and hot, drain any excess water and place them in a bowl. While still warm, mash the potatoes until smooth using a potato masher or a fork. Spread the mashed potatoes out on a plate or tray to cool slightly.
Step 3
To the slightly cooled mashed potatoes, add 1 egg yolk, 160g of all-purpose flour, and a pinch of salt. Mix everything together until a soft dough forms. It might seem sticky at first, but the flour will absorb the moisture and create a pliable dough. If it’s too wet, gradually add a little more flour.
Step 4
Turn the gnocchi dough out onto a lightly floured surface. Divide the dough into 4 equal portions. Roll each portion into a long, rope-like shape, about 1-2 cm (0.5-1 inch) in diameter. Use a little extra flour on your hands if the dough becomes sticky.
Step 5
Cut the rolled dough ropes into bite-sized pieces, about the width of your thumb knuckle (around 2 cm or 0.75 inch). To create the classic gnocchi texture and help the sauce adhere, gently roll each piece down the tines of a fork.
Step 6
Bring a large pot of salted water to a rolling boil. Carefully add the gnocchi to the boiling water. They will sink at first, but will float to the surface when cooked. Once they float, let them cook for another 3-5 minutes until they are tender and slightly chewy. Remove the cooked gnocchi with a slotted spoon and drain them.
Step 7
Heat a skillet over medium-low heat and add a generous amount of olive oil. Add the thinly sliced garlic and sauté gently until fragrant and lightly golden, being careful not to burn it. This infuses the oil with a wonderful garlic flavor.
Step 8
Once the garlic is fragrant, add the boiled gnocchi to the skillet. Sauté the gnocchi lightly in the garlic-infused oil for about 1-2 minutes, just to give them a slight golden color and add another layer of flavor.
Step 9
Pour in 1 cup (about 180ml) of heavy cream and add 1 tablespoon (about 15g) of crumbled Gorgonzola cheese to the skillet. Stir continuously over medium-low heat until the Gorgonzola cheese melts completely and forms a smooth, creamy sauce. If the sauce becomes too thick, you can add a splash of extra cream or milk to reach your desired consistency.
Step 10
Gently toss the cooked gnocchi with the Gorgonzola cream sauce until evenly coated. Transfer the gnocchi to a serving plate. Finish with a light drizzle of extra virgin olive oil and a generous grinding of fresh black pepper for a truly delicious and elegant dish. Enjoy your homemade Gorgonzola Cream Gnocchi!
