When I want to experience pure pleasure, I cook myself gnocchi in creamy gorgonzola sauce. I balance the naughtiness of this fierce cheese by adding spinach and finely sliced celery. Its anise flavor beautifully plays with gorgonzola, creating together a real symphony. Some roasted walnuts for the final note and I can already hear you screaming ‘Mamma mia!’
From time to time I make Polish potato dumplings called kopytka at home, but when it comes to gnocchi – I usually use those ready-made. They are good enough to bring me the satisfaction that I crave and do not require spending a few hours in a kitchen. It’s a win-win. I showed you their baked version already, so now let’s take a look at the golden classic: gnocchi al gorgonzola.
To be honest, I prefer the lighter version of this recipe with gorgonzola dolce. However, for those of you who like extreme, almost sadomasochistic experiences, I recommend using gorgonzola picante and honey-caramelized walnuts to balance the intense flavor of the sauce.
Gnocchi with Gorgonzola, Celery, Spinach, and Walnuts Sauce
½ cup (120 ml) double cream
100 g Gorgonzola Dolce Cheese
1 pound (450 g) store-bought gnocchi
3 celery stalks, finely sliced
2 handfuls baby spinach
½ cup (60 g) walnuts, roasted and chopped
fine sea salt, freshly ground pepper
1. Pour the double cream into a medium-sized pot. Add chunks of gorgonzola. Bring to a boil on medium heat, and stir frequently, until gorgonzola melts.
2. In the meantime, cook gnocchi – follow the instructions on the packaging and make sure that the water you cook them in is really salty. Save 1 cup of the cooking water for later.
3. Place gnocchi, celery, and ½ cup of cooking water in the pot with the sauce. Bring to a boil and add spinach. Cook, constantly stirring, until spinach loses its volume and the sauce slightly thickens. If it becomes too thick, add more cooking water. It is better to make the sauce slightly too liquid because it eventually thickens when served. Season with freshly ground pepper.
4. Serve gorgonzola sauce gnocchi with chopped walnuts and tons of freshly ground pepper.
Feel free to use any vegetables you want. Slightly parboiled broccoli, kale, asparagus, or Brussels sprouts match the dish perfectly.
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