Ingredients with Measurements:
- 1 pound Grana Trentino gnocchi
- 1/2 cup heavy cream
- 1/2 cup crumbled Gorgonzola cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling gnocchi
- Saucepan for making sauce
- Whisk or fork for mixing sauce
Step-by-step instructions:
1. Bring a large pot of salted water to a boil over high heat.
2. Add the Grana Trentino gnocchi to the boiling water and cook for 2-3 minutes, or until they float to the surface.
3. While the gnocchi is cooking, make the Gorgonzola sauce. In a saucepan, heat the heavy cream over medium heat until it starts to simmer.
4. Add the crumbled Gorgonzola cheese to the saucepan and whisk until the cheese has melted and the sauce is smooth.
5. Add the grated Parmesan cheese to the saucepan and whisk until it has melted and the sauce is thick and creamy.
6. Season the sauce with salt and pepper to taste.
7. Drain the cooked gnocchi and add them to the saucepan with the Gorgonzola sauce.
8. Toss the gnocchi with the sauce until they are evenly coated.
9. Serve the Grana Trentino gnocchi with Gorgonzola sauce in bowls, garnished with chopped fresh parsley.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Boiling water for gnocchi
- Medium heat for sauce
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 450
- Fat: 28g
- Carbohydrates: 36g
- Protein: 14g
Substitutions for ingredients:
- Grana Trentino gnocchi can be substituted with regular potato gnocchi.
- Gorgonzola cheese can be substituted with blue cheese or Roquefort cheese.
- Heavy cream can be substituted with half-and-half or milk.
Variations:
- Add cooked bacon or pancetta to the sauce for extra flavor.
- Add sautéed mushrooms or spinach to the sauce for extra texture and nutrients.
- Substitute the Parmesan cheese with Pecorino Romano cheese for a sharper flavor.
Tips and tricks:
- Be careful not to overcook the gnocchi, as they can become mushy.
- Use a whisk or fork to mix the sauce, as a spoon may not be able to break up the cheese properly.
- Reserve some of the pasta water to add to the sauce if it becomes too thick.
Storage instructions:
- Store any leftover Grana Trentino gnocchi with Gorgonzola sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftover gnocchi and sauce in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the Grana Trentino gnocchi with Gorgonzola sauce in colorful bowls to make the dish more visually appealing.
- Sprinkle some extra chopped fresh parsley on top of the dish for added color and flavor.
Garnishes:
- Chopped fresh parsley
Pairings:
- Serve this dish with a side salad or some garlic bread for a complete meal.
Suggested side dishes:
- Mixed green salad with balsamic vinaigrette
- Garlic bread
Troubleshooting advice:
- If the sauce is too thick, add some pasta water to thin it out.
- If the sauce is too thin, let it simmer for a few more minutes until it thickens up.
Food safety advice:
- Make sure to cook the gnocchi and sauce to the proper temperature to avoid any foodborne illnesses.
Food history:
- Gnocchi is a traditional Italian dish that has been around since ancient Roman times. It is made from potatoes, flour, and eggs, and is often served with a variety of sauces.
Flavor profiles:
- The Grana Trentino gnocchi has a soft and pillowy texture, while the Gorgonzola sauce is creamy and tangy. The dish has a rich and savory flavor profile that is perfect for a comforting meal.
Serving suggestions:
- Serve this dish as a main course for a cozy dinner at home.
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Region: Italian