Gnocchi with Gorgonzola – The Pasta Challenge

You’ll be able to have this conventional Italian basic gnocchi with Gorgonzola in your desk in simply quarter-hour. It solely makes use of 4 components, plus a handful of optionally available genuine Northern Italian toppings value attempting. This Gorgonzola gnocchi is actually heaven on a plate!

Historical past

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

In keeping with others, Gorgonzola was born in Pasturo, a city positioned within the Valsassina in Lombardy. Both manner, it’s the city that gave the cheese its title that is still the middle of most renown.

Previously, herds of cows could 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 encircling farms needed to start making cheese as a way to preserve all of the milk.

Wherever it was first made, Gorgonzola has develop into one of many Italians’ favourite cheeses and one in every of Italy’s most cherished 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, after all, with pasta and gnocchi. And as you may think about, most gorgonzola recipes originate from the areas during which the cheese is made; Lombardy and Piedmont.

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

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

Components

• Gnocchi: You should use both store-bought gnocchi or selfmade gnocchi. Retailer-bought gnocchi is great for its comfort, however if you wish to elevate your Gorgonzola gnocchi to the very best model it may be, attempt my simple selfmade potato gnocchi recipe.
• Gorgonzola: Use Gorgonzola with a DOP (Protected Designation of Origin) certification for probably the most genuine taste. Relying in your style desire, you should use the creamier and milder ‘Dolce’ or the extra strong ‘Piccante’.
• Milk: Helps in creating that easy, velvety texture of the sauce. It helps mellow down and meld the flavors. You can even use contemporary cream as effectively or as a substitute.
• Parmigiano Reggiano: Provides depth and a salty kick to the sauce. For the very best taste and texture, freshly grated is very really useful. If unavailable, Grana Padano is an appropriate substitute.
• Nutmeg (Elective): 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 (Elective):

• Walnuts: Their crunchy texture and earthy taste supply a pleasant distinction, enhancing the dish’s depth.
• Speck: This Northern Italian cured flippantly 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 novel contact to the dish.

Knowledgeable Ideas

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

Gorgonzola Varieties: There are two principal forms of Gorgonzola – ‘Dolce’ and ‘Piccante’. Relying in your desire, you should use both. ‘Dolce’ is creamier and milder, whereas ‘Piccante’ provides a firmer texture with a stronger taste.

Balancing Flavors: In case you discover the Gorgonzola sauce too wealthy, contemplate including a contact of honey to the completed dish or a sprinkle of freshly chopped herbs to assist minimize by the richness. One other manner 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 chew.

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.

Be aware: If the sauce appears too thick, you may regularly add extra milk to attain 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 may 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.

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

5) Toss the gnocchi within the sauce, making certain 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 desire. 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 steadily to stop burning. As soon as toasted, sprinkle them over your ready gnocchi with Gorgonzola simply earlier than serving.

Including Figs

1) You’ll be able to 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 finest loved contemporary. Nonetheless, if you end up with leftovers, this is how one can guarantee they continue to be scrumptious:

Storing: Permit 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 steadily till scorching all through. Ass a little bit milk or water if vital.

FAQs

Recipe You Could Like:

In case you do do that gnocchi with Gorgonzola, I’d love to listen to what you suppose. Please write a remark right here on the weblog or submit a touch upon the Pasta Challenge Fb web page.

Your suggestions means quite a bit to me!

Buon Appetito!

I initially revealed this recipein 2017. Nonetheless, I not too long ago up to date it with new images and textual content.

Gnocchi with Gorgonzola

Jacqueline De Bono

You’ll be able to have this conventional Italian basic gnocchi with Gorgonzola in your desk in simply quarter-hour. It solely makes use of 4 components, plus a handful of optionally available genuine Northern Italian toppings value attempting. 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 Foremost Course

Delicacies Italian, Lombardy

Servings 4

Energy 563 kcal

Components 

US CustomaryMetric

 

1x2x3x

• 1 ¾ lbs Potato Gnocchi selfmade really useful
• 7 oz Gorgonzola Dolce or Gorgonzola Piccante
• 4 fl oz Milk plus extra if vital or contemporary cream
• 1 ¾ oz Parmigiano reggiano grated
• 1 pinch Nutmeg (optionally available)
• Floor black pepper (optionally available)
• 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 Contemporary 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 may 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, making certain they’re well-coated. Serve instantly.

If Including Speck, Bacon, or Pancetta:

• Select both speck, bacon, or pancetta primarily based in your desire. 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 steadily to stop burning. As soon as toasted, sprinkle them over your ready gnocchi with Gorgonzola simply earlier than serving.

Notes

• Toppings: You’ll be able to 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 want to cook dinner the additional components individually.
• Pasta: This recipe can be made with pasta. Italians want to make use of brief pasta comparable to penne or rigatoni, reasonably than lengthy pasta. 
• Vegetarians: Please observe that each parmigiano reggiano and gorgonzola cheeses historically comprise animal rennet. In case you’re trying to fully 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 submit.

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

Gorgonzola: An Italian blue cheese created 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 Protection 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 flippantly smoked and cured within the open air. It comes from the Italian South Tyrol and can be made and eaten within the German and Austrian elements of the Tyrol.

Be taught 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 keen on studying make different selfmade pasta and various kinds of gnocchi, take a look at my store web page for some nice video on-line programs from my pals in Rome!

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