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Gnocchi with gorzonzola sauce
6 portions
Ingredients
500 grams of potato gnocchi
Gorgonzola sauce
200 grams of gorgonzola cheese (cabrales cheese), crumbled
¾ cup (185 ml) of milk
¼ cup (60) of butter
60 grams nuts, toasted & minced
200 ml of think cream
freshly ground black pepper
Preparation
- In a large pot with boiling water cook the gnocchi, following the instructions on the package. Drain and keep hot.
- Sauce: In a pot put the cabrales cheese, milk & butter and mix constantly at low heat for 5-6 or until the cheese melts. Add the nuts, cream and black pepper and let it boil on very low heat until it thickens. Pour over the hot gnocchi, mix and serve right away.
Note
Potato gnocchi are sold in shops that specifically sell Italian products. This sauce also tastes great with pasta shells (conchiglie), penne noodles, macaroni, rotini (twists) and bow ties.
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