gnocchi with gorgonzola and walnuts, gorgonzola walnut sauce, gnocchi with walnut cream sauce, gnocchi with gorgonzola sauce, Please comment, rate it and share! It’s 1/3 cup of grated Parmesan as stated in the recipe, NOT 1/2 pound. 2020 Take off the heat until you’re ready to serve the gnocchi. And mention me on Instagram. Add gnocchi carefully to boiling water. With lightly floured hands, divide the mixture into four. Lightly flour a work surface. Put the gorgonzola into the bowl with butter and a pinch of pepper and blend until creamy with a wooden spoon. Scoop out the potato flesh and mash with a potato masher. A couple other recipes to try for a special occasion are Braised Chicken with Artichokes and Chicken in Mustard Sauce. Top with reserved walnuts, pancetta and cracked pepper. I'm Kelly and cooking comfort food from scratch is my jam, especially for this nest of mine. Put the gorgonzola into the bowl with butter and a pinch of pepper and blend until creamy with a wooden spoon. Here’s how you make this incredibly rich and unctuous dish: Ingredients. For Gorgonzola Cream Sauce, bring the heavy cream to a simmer over medium heat and keep simmering until the cream is reduced in volume by about a third. Take about a third of the dough, and roll it into a rope about the thickness of a finger. Potato Gnocchi with Gorgonzola Cream Sauce, 4 appetizer portions, 2 main course portions, It's easy being green: gnocchi with pesto, Baking Parchment Paper - Set of 100 Half-Sheets. Keep warm. And if prepared in the company of friends or family, you can divide the work into two! It’s classic and simple Italian food using just a few really high quality ingredients, adapted from Marcella Hazan. Sauté for 3 minutes, then add the shallots, garlic, sherry, and salt and pepper. Garnish with sage leaves. Catch-up online and get all the recipes #TheChefsLine. *Adapted from Marcella Hazan, The Essentials of Classic Italian Cooking. Place the gnocchi on a parchment-lined baking sheet dusted with flour, cover lightly, and chill until ready to cook. Grate in some nutmeg and stir. To cook, bring a large pot of salted water to a boil. King Arthur Baking Company, Inc. All rights reserved. Divide the dough into smaller portions and create long cylinders – about 2 cm in diameter. The proportions of butter, cream and cheese are just right. I don’t think I would make this during the week, but I would to celebrate something or for friends over for dinner. For the gnocchi:  Scoop out the potato flesh and mash with a potato masher. Add the gnocchi to the sauce and gently toss to coat and warm through. good quality Gorgonzola, preferably dolce, it should be creamy, not crumbly, butter, preferably a premium grass fed butter, One 16-ounce (1 lb) package potato gnocchi, I used Delallo brand, or frozen or homemade gnocchi. Remove with a slotted spoon and transfer to a warmed platter to keep warm. Pour the gnocchi into an oven safe dish (or keep it in your skillet if it is oven safe). To cook, drop carefully into salted boiling water and remove immediately as they have all floated to the surface. While the gnocchi in the oven, fry the sage. Stir until all the cheese melts and the sauce becomes smooth. You may need to add a little more flour, a tablespoon at a time, if your ricotta is very wet. ~ Kelly. Stir until all the cheese melts and the sauce becomes smooth. Hi there! Meathead declared it the best thing I’ve ever made. 1 egg (optional) 2.700.000 euro Step 3: Simmer gnocchi in boiling water until they float. Toss gently to coat the gnocchi. Stir and cook briskly. | All eggs are 55-60 g, unless specified. Step 1: Cook pancetta until brown and crisp, remove to drain on paper towels and set aside. In a large nonstick skillet, cook pancetta until brown and crisp, careful not to burn.

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