Gnocchi with Gorgonzola Cream, Walnuts and Arugula

Another simple and amazing Italian pasta recipe I tried by Chef Pietro at Valoroso Foods this week.  I cannot stress enough how much I HATE blue cheese, but this dish had me going “Wow!” This cremy Bechamel based dish has a wonderful tang. I’ve modified the recipe to reduce the amount of blue cheese in the original recipe to 1/4 of the original ,as the full amount was just too strong for us.  The picture below also features meatloaf, but I haven’t written up a recipe for that yet, as mine tends to change depending on my moods…. oh…. I guess it always changes then! LOL

Gnocchi
 Gnocchi with Meatloaf

Gnocchi with Gorgonzola Cream, Walnuts and Arugula

Ingredients

1 – 500g pack Gnocchi (any flavour)
40g Gorgonzola (bue) cheese, crumbled into pieces
1 pinch freshly grated nutmeg
1 cup Bechamel sauce
100g Parmigiano Reggiano, grated
50g chopped walnuts, toasted
1 handful arugula leaves

Directions:

For the Gorgonzola cream:

  1. Once you’ve made the Bechamel sauce (recipe below), leave the burner on medium-low and add the Gorgonzola.
  2. Once the cheese has melted, simmer gently for 5 minutes.
  3. Season to taste with pepper and nutmeg.

Gnocchi:

  1. Bring a large saucepan of water with 1 teaspoon salt to boil. 
  2. Reduce the heat to a simmer and cook the gnocchi 2-3 minutes. They will rise to the surface when cooked.
  3. Remove gnocchi from the water, drain well and place in large heat proof bowl.

Assembly:

  1. Preheat the broiler to high.
  2. Pour the Gorgonzola sauce over the gnocchi and toss to coat.
  3. Sprinkle with the Parmesan.
  4. Place the bowl on a baking sheet and broil the gnocchi for 2-3 minutes or until the sauce is bubbling and turning golden.
  5. Serve immediately topped with fresh black pepper, toasted walnuts and arugula leaves.

Bechamel (Basic White Sauce)

Ingredients:

2 Tbsp Butter
2 Tbsp Flour
1 Cups Milk

Directions:

  1. In a small saucepan over medium heat, melt butter.
  2. Add flour and stir until the butter and flour are well combined.
  3. Pour in milk, stirring constantly as it thickens. Add more milk depending on desired consistency.
Print Friendly

Leave a Reply