| Prep: 30 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 560 | 30g | 15g | 65g |
| sugars | fibre | protein | salt |
| 2g | 4g | 14g | 0.8g |
Why I Love Italian Gorgonzola and Walnut Gnocchi
As a food writer in Miami with roots that stretch from Cuba to Spain, there’s nothing quite like finding a delicious new recipe that stands out amongst the tapas and tropical cocktails. The Italian Gorgonzola and Walnut Gnocchi recipe is one such gem. With its luxurious textures and rich flavors, it’s not just a dish – it’s an experience that will transport you straight to the cobbled streets and la dolce vita of Italy.
Tuning to Create a Perfect Symphony of Flavors
Inspired by the great Lidia Bastianich and her love for traditional Italian cuisine, the Gorgonzola and Walnut Gnocchi embodies everything I admire about Italian food. The potato-based gnocchi serve as the perfect base, the Gorgonzola adds a surprising depth of flavor, and the walnuts offer an unexpected crunch. This recipe harmonizes to create a comprehensive dish that’s not only a delight to the palate but also a joy to prepare.
Pairings and Complements
If you’re wondering what to serve with this, think about other dishes that hail from the magnificent Italian culinary canon. A robust Porcetta Style Roast Turkey Breast or a soul-warming Osso Buco alla Milanese would complement the flavors of the Gorgonzola and walnut delightfully. And to wash it down, consider a robust Barbera or even a crisp Verdicchio for some festive cheer.
The permutations are endless, and part of the pleasure is in discovering your preferred combinations – every meal can be an Italian escape, right within your kitchen.
Whether you’re new to Italian cuisine or an experienced home cook, this recipe promises to be a favorite. After all, food, like dance, holds the power to transport, and the Gorgonzola and Walnut Gnocchi is nothing short of a culinary jet journey to Italy. Buon appetito!
What You’ll Need
- 2 pounds of Russet potatoes
- 1 1/2 cups of all-purpose flour
- 1 large egg
- 1/2 teaspoon of salt
- 1/2 cup of Gorgonzola cheese
- 1/2 cup of heavy cream
- 1/2 cup of unsalted butter
- 1/2 cup of chopped walnuts
- 1/4 teaspoon of freshly ground black pepper
- 1/2 teaspoon of salt
- Freshly grated Parmesan cheese, to taste
- Chopped fresh parsley, for garnish
Method
Step One
Start by boiling the potatoes. Place the Russet potatoes in a large pot of salted water. Bring the water to a boil and cook the potatoes until they are tender and easily pierced with a fork. This should take about 45 minutes.
Step Two
Once the potatoes are cooked, drain them and let them cool. When they are cool enough to handle, peel them and put them through a potato ricer into a large bowl.
Step Three
Add to the riced potatoes the all-purpose flour, large egg, and 1/2 teaspoon of salt. Mix these together until it forms a dough. Using your hands, knead the dough gently until it is soft and smooth. Be careful not to over-knead, which can make your gnocchi tough.
Step Four
Divide the dough into 8 equal parts. Roll each part into a long, 1-inch wide rope on a floured surface. Cut these ropes into 1-inch long pieces. These are your gnocchi. You can use a fork to make traditional gnocchi ridges if you like.
Step Five
Bring a large pot of salted water to a boil again and add the gnocchi. Cook the gnocchi until they float to the surface, then let them cook for about 2 minutes more. Remove with a slotted spoon and set aside.
Step Six
In a large saucepan, melt the unsalted butter over medium heat. Add the heavy cream, Gorgonzola cheese, chopped walnuts, freshly ground black pepper, and 1/2 teaspoon of salt. Stir until the cheese is melted and the sauce is smooth.
Step Seven
Add the cooked gnocchi to the sauce and gently stir until all the gnocchi are coated in the sauce.
Step Eight
Serve the gnocchi in bowls, topped with freshly grated Parmesan cheese and a sprinkling of chopped fresh parsley for garnish.
