by - 1:30 AM

There is something very special about the marriage of creamy Gorgonzola and
gnocchi, the mellowness and comforting feel of the gnocchi with the pungent
Gorgonzola melted on them. A beautiful harmony of flavors.
Salt for the gnocchi pot
2 tablespoons unsalted butter
½ cup heavy cream
1 cup chicken stock, vegetable stock, or pasta-cooking water
One 10-ounce box frozen peas, thawed
6 ounces Gorgonzola, crumbled
1 batch Basic Potato Gnocchi
¼ cup grated Grana Padano or Parmigiano-Reggiano cheese
Bring a pot of salted water to a boil to cook the gnocchi.
For the sauce, heat a large skillet over medium-high heat. Melt the butter, then add
the cream and stock. Once the mixture is simmering, add the peas. Bring to a rapid
bubble, and cook until reduced to a sauce, about 5 minutes. Stir in the Gorgonzola until
it dissolves in the sauce. Keep the sauce warm while you cook the gnocchi.
Meanwhile, shake excess flour from the gnocchi and add to the boiling water (don’t
crowd the gnocchi; cook in batches if necessary). Once the gnocchi rise to the surface,
simmer until cooked through, about 2 minutes. Remove the gnocchi directly to the sauce
with a spider. Toss the gnocchi in the sauce for a minute (add a little pasta water if it
seems too tight), just to coat the gnocchi with the sauce, then remove from the heat.
Sprinkle with the grated cheese, toss, and serve.

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