Gnocchi with Gorgonzola Cream

Here is a recipe for gnocchi with gorgonzola cream that you can try. This dish combines the sweetness of potato gnocchi with the savoriness of gorgonzola, creating a very pleasant balance of flavors.

Ingredients

• Potato gnocchi, store-bought or homemade
• 200 g of mild or spicy gorgonzola, depending on your preferences
• 200 ml of cooking cream
• Nutmeg (optional)
• Salt to taste
• Pepper to taste
• A knob of butter
• Grated Parmesan, for serving
• Chopped parsley, for garnish (optional)

Preparation

1. Cook the gnocchi in a pot of boiling salted water following the package instructions or until they float if homemade.
2. Meanwhile, prepare the gorgonzola cream. In a pan over medium heat, add the knob of butter and let it melt.
3. Add the gorgonzola cut into pieces and let it melt, stirring gently.
4. Pour in the cream and stir until you get a homogeneous cream. If desired, add a grating of nutmeg for extra flavor.
5. Lower the heat and adjust salt and pepper to your taste, but be careful with the salt because the gorgonzola is already savory on its own.
6. Drain the gnocchi and add them directly to the pan with the gorgonzola cream.
7. Toss the gnocchi in the sauce for a minute so that the cream coats them completely.
8. Serve immediately, garnishing with grated Parmesan and, if desired, a bit of chopped parsley.

Fun Facts

Gorgonzola is a PDO (Protected Designation of Origin) cheese produced mainly in the Italian regions of Lombardy and Piedmont. It comes in two varieties: mild gorgonzola, which is softer and less spicy, and spicy gorgonzola, with a firmer texture and a more intense flavor. The choice between the two varieties depends on personal taste and the contrast you want to create with the sweetness of the gnocchi.