Gnocchi Al Gorgonzola
Indulge in the creamy decadence of Gnocchi al Gorgonzola, a comforting Italian classic that's irresistibly rich and ready in just 20 minutes. This dish features soft, pillowy potato gnocchi coated in a luxurious sauce made from melted Gorgonzola cheese, heavy cream, and a delicate hint of freshly grated nutmeg. Enhanced with Parmesan cheese and a sprinkle of fresh parsley, every bite is bursting with velvety flavor and elegance. Perfect for a quick weeknight dinner or an impressive dinner party dish, this recipe strikes the perfect balance between gourmet and simple. Serve it warm and watch it disappear—your guests will surely savor the creamy bliss of this timeless Italian favorite.
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Recipe Information
Ingredients
- 500 g Potato gnocchi
- 150 g Gorgonzola cheese
- 200 ml Heavy cream
- 1 tbsp Unsalted butter
- 30 g Parmesan cheese, grated
- 0.25 tsp Nutmeg, freshly grated
- to taste Salt
- to taste Black pepper, freshly ground
- 1 tbsp Fresh parsley, finely chopped
Instructions
Bring a large pot of salted water to a boil for the gnocchi.
While waiting for the water to boil, prepare the sauce. In a large skillet or saucepan, melt the butter over medium heat.
Add the heavy cream to the skillet and stir gently until it begins to heat through, about 2-3 minutes. Be careful not to let it boil.
Crumble the gorgonzola cheese into the skillet and stir until it melts and combines with the cream, creating a smooth and creamy sauce.
Season the sauce with nutmeg, salt, and freshly ground black pepper to taste. Lower the heat to keep the sauce warm while you cook the gnocchi.
Add the potato gnocchi to the boiling water. They will cook quickly and are done when they float to the surface, usually in about 2-3 minutes.
Using a slotted spoon, transfer the cooked gnocchi directly into the skillet with the gorgonzola sauce.
Gently toss the gnocchi in the sauce until they are evenly coated. If the sauce is too thick, add a splash of the gnocchi cooking water to loosen it.
Sprinkle the grated Parmesan over the gnocchi and toss again to incorporate.
Divide the gnocchi into plates or bowls, garnish with freshly chopped parsley, and serve immediately.
Nutrition Facts
Calories |
526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.4 g | 52% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 1481 mg | 64% | |
| Total Carbohydrate | 23.0 g | 8% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 1.4 g | ||
| Protein | 14.2 g | 28% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 314 mg | 24% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 237 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
