Gorgonzola Gnocchi Al Funghi

25 Jan

It has only been in the last year that I discovered the wonderful flavours of Gorgonzola cheese…. I can’t believe it’s taken me this long! Gorgonzola is an Italian blue cheese that has a beautiful ivory colour with blue veins running through it. It’s flavour is considerably milder and sweeter as compared to most blue-veined cheeses. It has a soft, creamy, spreadable texture that is perfect for this recipe. The mild flavours of the mushrooms compliment the strong, creamy ‘zing’ produced by the Gorgonzola and the fresh qualities of the chives gives a lift to the dish. It is simply delectable. Enjoy…..

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Serves 4

Ingredients for the Sauce & Pasta:

  • 200 grams creamy gorgonzola
  • 1/2 cup plus 4 tbsp of milk
  • 25 grams butter or margarine
  • 2 tbsp of cream
  • a pinch of salt
  • generous dash of cracked pepper
  • 3 tbsp of chives (chopped finely)
  • 800 grams potato gnocchi

Ingredients for the garnish:

  • 1 tbsp of extra virgin olive oil
  • 15 white button mushrooms (thinly sliced)
  • 3 tbsp of chives (chopped finely)
  • shaved parmesan cheese
  • truffle oil

Method:

  1. In a medium sized saucepan, add the gorgonzola, milk, butter, cream, salt and pepper and allow to simmer under a low heat.
  2. gorgonzola.JPG
  3. Keep stiring till all the ingredients have combined.
  4. Allow the saucepan to remain on the low heat, stiring now and then, until the creamy sauce begins to thicken.
  5. Whilst doing this, pour the olive oil into another saucepan and place under high heat.
  6. When the oil is hot, throw in the thinly sliced mushrooms and fry till they become golden brown.
  7. Place the potato gnocchi in a pot of boiling water. Add some salt to the water.
  8. You will be able to tell that the gnocchi is ready when they float to the surface.
  9. Strain the gnocchi from the water and add to the creamy gorgonzola sauce.
  10. Throw in the chopped chives and stir till all the gnocchi is coated with the gorgonzola sauce.
  11. Serve immediately into warm plates.
  12. Arrange the mushrooms on top of the pasta.
  13. Sprinkle chopped chives.
  14. Grate parmesan cheese and drizzle truffle oil over the top of the pasta.
  15. Dig in.

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2 Responses to “Gorgonzola Gnocchi Al Funghi”

  1. Jo February 1, 2007 at 4:32 PM #

    My goodness! Just recently joined multipy to read a girlfriend’s private blog and realised you had a blog and now a food blog! Lovely site woman! And your tarts are so amazing! I recently tried mini apple tarts and found the pastry very fiddley. This is a very far cry from the half cooked cake from when we were 9? :p Awesome. I’m bookmarking your page. Looking forward to your culinary adventures.

  2. Dave January 7, 2011 at 12:56 AM #

    Gorgonzola Gnocchi Al Funghi looks delicious, will try it tonight

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