Hey everyone, it is Louise, welcome to our recipe site. Today, we’re going to prepare a special dish, easy gnocchi with gorgonzola sauce. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Easy Gnocchi with Gorgonzola Sauce is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. They’re nice and they look fantastic. Easy Gnocchi with Gorgonzola Sauce is something that I have loved my entire life.
Pierce potatoes several times with fork. Cut potatoes in half lengthwise; scoop potato flesh into bowl; discard potato skins. Gnocchi with Gorgonzola Cream sauce.little pillows of heaven with a creamy, decadent cheese sauce that you'll end up dreaming about!
To get started with this particular recipe, we have to prepare a few components. You can cook easy gnocchi with gorgonzola sauce using 5 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Easy Gnocchi with Gorgonzola Sauce:
- Prepare 2 Potatoes
- Prepare 150 grams Bread (strong) flour
- Make ready 50 grams Gorgonzola cheese
- Prepare 10 grams Butter
- Make ready 200 ml Heavy cream
Stir until all the cheese melts and the sauce becomes smooth. In many cases, and like these recipes, the basic sauce is the same. Just melt the gorgonzola in a pan with a little butter, cream, milk or just the pasta cooking water. Other ingredients may be added after the sauce is mixed with the gnocchi or cooked in the pan in which the gorgonzola is melted.
Instructions to make Easy Gnocchi with Gorgonzola Sauce:
- Peel the potatoes and microwave to cook. Mix in the butter and mash while they're still hot.
- Add the bread flour and knead well. Roll up into small balls and press flat with a fork. Cook in boiling water. The gnocchi is done when they float up to the top.
- Put the heavy cream and gorgonzola cheese into a pan. Simmer until the cheese melts completely.
- Mix the gnocchi into the sauce and you're done.
Using a slotted spoon, transfer gnocchi to an oiled baking sheet to cool; repeat process with remaining dough. Transfer gnocchi with a slotted spoon to the oiled baking sheet. This is my basic potato gnocchi recipe. I was given the tip years ago from a wonderful Italian cook to bake rather than boil the potatoes. This gives more flavor to the gnocchi, and keeps the moisture level low allowing you to use less flour.
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