Gnocchi with Gorgonzola – The Pasta Venture

You possibly can have this conventional Italian traditional gnocchi with Gorgonzola in your desk in simply quarter-hour. It solely makes use of 4 components, plus a handful of elective genuine Northern Italian toppings price making an attempt. This Gorgonzola gnocchi is actually heaven on a plate!

Historical past

Gorgonzola is definitely a really outdated cheese. It’s believed to this point again to Roman occasions. Some say that it was made for the primary time in 879 AD within the Northern Italian city of Gorgonzola, near Milan.

In response to others, Gorgonzola was born in Pasturo, a city positioned within the Valsassina in Lombardy. Both means, it’s the city that gave the cheese its identify that is still the middle of most renown.

Prior to now, herds of cows can be pushed down from their grazing within the Alps to the valleys of the Po River within the autumn. It’s mentioned that Gorgonzola cheese was created because of the overwhelming variety of cows within the space at one time. The folks of Gorgonzola and the encompassing farms needed to start making cheese with the intention to preserve all of the milk.

Wherever it was first made, Gorgonzola has develop into one of many Italians’ favourite cheeses and considered one of Italy’s most beloved exports, with an annual turnover of 550 million euros and about 35 p.c of manufacturing exported.

The manufacturing of Gorgonzola is now very closely managed to make sure that it conforms to sure requirements of manufacturing. Within the EU, it has Protected Designation of Origin (DOP) standing and in Italy, it’s a DOC cheese. Gorgonzola DOP is made solely with milk from cows in Piedmont and Lombardy.

What do Italians eat Gorgonzola with?

Italians eat gorgonzola in risotto, on pizza,  in soup, on bread and, in fact, with pasta and gnocchi. And as you possibly can think about, most gorgonzola recipes originate from the areas by which the cheese is made; Lombardy and Piedmont.

Gnocchi with Gorgonzola could be made with simply Gorgonzola and a sprinkling of parmesan or grana or may also include different components typical of the North too; components akin to walnuts, speck or pancetta, radicchio, porcini mushrooms, truffles and fruit akin to pears, and melons and figs in summer season.

I like so as to add walnuts, speck or figs, or a mixture of those.

Substances

• Gnocchi: You should use both store-bought gnocchi or do-it-yourself gnocchi. Retailer-bought gnocchi is great for its comfort, however if you wish to elevate your Gorgonzola gnocchi to the most effective model it may be, strive my simple do-it-yourself potato gnocchi recipe.
• Gorgonzola: Use Gorgonzola with a DOP (Protected Designation of Origin) certification for probably the most genuine taste. Relying in your style choice, you should utilize the creamier and milder ‘Dolce’ or the extra strong ‘Piccante’.
• Milk: Helps in creating that clean, velvety texture of the sauce. It helps mellow down and meld the flavors. You too can use recent cream as effectively or as an alternative.
• Parmigiano Reggiano: Provides depth and a salty kick to the sauce. For the most effective taste and texture, freshly grated is extremely really helpful. If unavailable, Grana Padano is an appropriate substitute.
• Nutmeg (Non-compulsory): A touch of nutmeg can introduce a warming, nutty undertone, enhancing the sauce’s layered flavors. Use sparingly, because it’s fairly potent.

Conventional Add-ons (Non-compulsory):

• Walnuts: Their crunchy texture and earthy taste provide a pleasant distinction, enhancing the dish’s depth.
• Speck: This Northern Italian cured frivolously smoked ham amplifies the dish’s savoriness. If unavailable, bacon or pancetta are nice substitutes.
• Figs: Their delicate sweetness balances out the savory notes, bringing a singular contact to the dish.

Professional Ideas

Gnocchi Choice: Whereas this recipe is completely pleasant with store-bought gnocchi, utilizing do-it-yourself gnocchi elevates the Gorgonzola expertise even additional. The freshness and texture of do-it-yourself gnocchi harmonize seamlessly with the creamy sauce.

Gorgonzola Varieties: There are two most important kinds of Gorgonzola – ‘Dolce’ and ‘Piccante’. Relying in your choice, you should utilize both. ‘Dolce’ is creamier and milder, whereas ‘Piccante’ presents a firmer texture with a stronger taste.

Balancing Flavors: Should you discover the Gorgonzola sauce too wealthy, think about including a contact of honey to the completed dish or a sprinkle of freshly chopped herbs to assist minimize by means of the richness. One other means is to skinny the sauce out additional with extra pasta water whereas nonetheless within the pan.

Sauce Consistency: In case your Gorgonzola sauce turns into too thick, use milk or pasta cooking water to skinny it out.

Conventional Toppings: Garnish with walnuts for a pleasant crunch, figs for a contact of sweetness, or speck for a savory punch. Every of those toppings enhances the wealthy Gorgonzola sauce, including depth and authenticity to each chunk.

Step By Step Directions

1) Place a big pot of water on the boil for the gnocchi.

2) In the meantime, in a deep frying pan or skillet, add the milk and Gorgonzola items. Warmth on a low temperature, stirring gently till the cheese has melted.

Observe: If the sauce appears too thick, you possibly can step by step add extra milk to realize the specified consistency.

3) As soon as the cheese has melted and the sauce is prepared, flip off the warmth and stir within the grated Parmigiano Reggiano. Optionally, you possibly can season the sauce with a pinch of nutmeg and black pepper to style.

4) As soon as the gnocchi water is boiling, add salt and the gnocchi to the water. Because the gnocchi start to rise to the floor, use a slotted spoon to switch them to the Gorgonzola sauce.

Observe: If vital, a splash of the gnocchi cooking water could be added to regulate the sauce’s consistency.

5) Toss the gnocchi within the sauce, guaranteeing they’re well-coated. Serve instantly.

Recipe Add Ons

Including Speck, Bacon, or Pancetta:

1) Select both speck, bacon, or pancetta primarily based in your choice. Sauté your chosen meat in a tablespoon of olive oil till it begins to crisp up.

2) Garnish your gnocchi and Gorgonzola dish with these crispy bits proper earlier than serving.

Including Walnuts

1) Gently toast the walnuts in a pan till begin to have a golden brown shade, stirring them incessantly to stop burning. As soon as toasted, sprinkle them over your ready gnocchi with Gorgonzola simply earlier than serving.

Including Figs

1) You possibly can both add chopped figs to the ultimate dish ( which is what I did) or add the chopped figs to the Gorgonzola sauce earlier than including the gnocchi.

Storage and Leftovers

Gnocchi with Gorgonzola is greatest loved recent. Nevertheless, if you end up with leftovers, here is how one can guarantee they continue to be scrumptious:

Storing: Enable the cooked gnocchi with gorgonzol to chill right down to room temperature. As soon as cooled, switch to an hermetic container. Place the hermetic container within the fridge and devour the leftovers inside 2-3 days.

Reheating: In a big deep frying pan or skillet, gently warmth the Gorgonzola gnocchi over medium-low warmth whereas stirring incessantly till scorching all through. Ass just a little milk or water if vital.

FAQs

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Buon Appetito!

I initially printed this recipein 2017. Nevertheless, I lately up to date it with new pictures and textual content.

Gnocchi with Gorgonzola

Jacqui

You possibly can have this conventional Italian traditional gnocchi with Gorgonzola in your desk in simply quarter-hour. It solely makes use of 4 components, plus a handful of elective genuine Northern Italian toppings price making an attempt. This Gorgonzola gnocchi is actually heaven on a plate!

Prep Time 5 minutes minutes

Cook dinner Time 10 minutes minutes

Complete Time 15 minutes minutes

Course Fundamental Course

Delicacies Italian, Lombardy

Servings 4

Energy 563 kcal

Substances 

US CustomaryMetric

 

1x2x3x

• 1 ¾ lbs Potato Gnocchi do-it-yourself really helpful
• 7 oz Gorgonzola Dolce or Gorgonzola Piccante
• 4 fl oz Milk plus extra if vital or recent cream
• 1 ¾ oz Parmigiano reggiano grated
• 1 pinch Nutmeg (elective)
• Floor black pepper (elective)
• Salt

If Including Speck, Bacon, or Pancetta:

• 3 ½ oz Speck, Bacon or Pancetta minimize into small items

If Including Walnuts:

• 1 ⅓ oz Walnuts shelled and damaged in small items

If Including Figs:

• 4-6 Recent figs minimize into quarters or smaller

Directions 

• Place a big pot of water on the boil for the gnocchi.

• In the meantime, in a deep frying pan or skillet, add the milk and Gorgonzola items. Warmth on a low temperature, stirring gently till the cheese has melted.

• As soon as the cheese has melted and the sauce is prepared, flip off the warmth and stir within the grated Parmigiano Reggiano. Optionally, you possibly can season the sauce with a pinch of nutmeg and black pepper to style.

• As soon as the gnocchi water is boiling, add salt and the gnocchi to the water. Because the gnocchi start to rise to the floor, use a slotted spoon to switch them to the Gorgonzola sauce.

• Toss the gnocchi within the sauce, guaranteeing they’re well-coated. Serve instantly.

If Including Speck, Bacon, or Pancetta:

• Select both speck, bacon, or pancetta primarily based in your choice. Sauté your chosen meat in a tablespoon of olive oil till it begins to crisp up.

• Garnish your gnocchi and Gorgonzola dish with these crispy bits proper earlier than serving.

If Including Walnuts:

• Gently toast the walnuts in a pan till begin to have a golden brown shade, stirring them incessantly to stop burning. As soon as toasted, sprinkle them over your ready gnocchi with Gorgonzola simply earlier than serving.

Cook dinner ModeForestall your display from going darkish

Notes

• Toppings: You possibly can add each speck and walnuts collectively to the gnocchi with Gorgonzola. Some folks fry the speck and walnuts collectively then add the milk and gorgonzola. I favor to prepare dinner the additional components individually.
• Pasta: This recipe will also be made with pasta. Italians favor to make use of quick pasta akin to penne or rigatoni, somewhat than lengthy pasta. 
• Vegetarians: Please notice that each parmigiano reggiano and gorgonzola cheeses historically include animal rennet. Should you’re trying to utterly keep away from animal-derived components go for a vegetarian parmesan and formaggio verde (which Italians name blue cheese) like Stilton or Italian Dolcelatte.

Vitamin

Energy: 563kcalCarbohydrates: 73gProtein: 24gFats: 20gSaturated Fats: 13gPolyunsaturated Fats: 1gMonounsaturated Fats: 5gLdl cholesterol: 49mgSodium: 1453mgPotassium: 183mgFiber: 5gSugar: 2gVitamin A: 523IUCalcium: 485mgIron: 7mg

Key phrase Gnocchi with Gorgonzola, Gorgonzola Gnocchi

Glossary of some Italian phrases on this recipe put up.

Gnocchi (nyohk-kee): Italian dumpling typically made with potatoes or pumpkin, in addition to bread, ricotta and semolina.

Gorgonzola: An Italian blue cheese constructed from unskimmed cows milk from cows in Lombardy and Piemonte solely. For more information about Gorgonzola DOP and different recipes take a look at the official web site of the Consortium for the Safety of Gorgonzola Cheese.

Formaggio verde: Means inexperienced cheese. What others name blue cheese, Italians check with as inexperienced cheese!

Speck: A typical Italian ham / bacon, that is frivolously smoked and cured within the open air. It comes from the Italian South Tyrol and can also be made and eaten within the German and Austrian components of the Tyrol.

Study extra about speck and discover different recipes on the official web site of the Speck Alto Adige Consortium.

Pin for Later:

In case you are fascinated about studying the way to make different do-it-yourself pasta and various kinds of gnocchi, take a look at my store web page for some nice video on-line programs from my buddies in Rome!

Nothing beats studying to make pasta from Italians! Plus, whilst you’re there, why not order a duplicate of considered one of my pasta recipe cookbooks or take a look at some really helpful pasta-making instruments?