BAKED GNOCCHI WITH GORGONZOLA CREAM
Provided by Giada De Laurentiis
Time 55m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Mix together the breadcrumbs, Parmesan, olive oil and 1/4 teaspoon salt in a small bowl. Set aside.
- Heat a medium Dutch oven over medium heat. Add the butter and allow to melt. Add the shallot and remaining 3/4 teaspoon salt and cook, stirring often, until the shallot is fragrant and beginning to soften, about 2 minutes. Whisk in the flour and cook for another minute. Slowly whisk in the milk for a smooth sauce. Add the bay leaf and simmer for 5 minutes, whisking occasionally. Whisk in the Gorgonzola until smooth. Add the gnocchi and stir to coat. Pour the mixture into an 8-inch baking dish. Sprinkle with the breadcrumb topping and bake until golden brown and bubbly, about 25 minutes. Allow to sit for 5 minutes before serving.
GNOCCHI WITH CREAMY GORGONZOLA SAUCE
Provided by Laura Giannatempo
Categories Main Course
Yield Yields 2 scant cups sauce.
Number Of Ingredients 6
Steps:
- Bring a large pot of well-salted water to a boil over high heat.
- Heat the heavy cream in a 12-inch skillet over medium-high heat until small bubbles begin to form in the middle and on the sides, 1 to 2 minutes. Add the Gorgonzola and cook, stirring, until it's completely melted, about 2 minutes. Reduce the heat to medium and whisk in the flour. Cook, stirring, until the sauce is slightly thickened, about 3 minutes more. Turn off the heat and cover to keep warm.
- To get the gnocchi into the boiling water, fold the parchment ends to form a chute and gently shake the gnocchi out, taking care not to clump them together as you drop them in. Give one gentle stir, wait until the gnocchi all float to the surface of the water, and then cook them for 1 minute. Carefully drain the gnocchi in a colander. Transfer them to the sauce and gently toss to coat. Serve immediately, topped with the parsley, if using.
Nutrition Facts : ServingSize six., Calories 590 kcal, Fat 300 kcal, SaturatedFat 21 g, TransFat 34 g, Carbohydrate 54 g, Fiber 4 g, Protein 16 g, Cholesterol 155 mg, Sodium 840 mg, UnsaturatedFat 8 g
GNOCCHI WITH GORGONZOLA SAUCE
Yield Makes 8 (first-course) servings
Number Of Ingredients 10
Steps:
- Pierce potatoes several times with fork. Microwave until tender, turning once, about 16 minutes total. Cut potatoes in half lengthwise; scoop potato flesh into bowl; discard potato skins. Mash potatoes until smooth. Mix in egg. Sift flour, salt, pepper, and nutmeg over potato mixture; stir to combine. Knead gently. Divide dough into 8 pieces. Roll each piece on work surface into 1/2-inch-diameter rope. Cut dough into 1-inch lengths and make grooves in each piece with fork.
- Cook gnocchi in large pot of boiling salted water until gnocchi are tender and rise to surface, about 5 minutes. Using slotted spoon, transfer cooked gnocchi to warm platter. Bring cream to simmer in heavy medium saucepan over medium heat. Add Gorgonzola, whisking until melted. Spoon sauce over gnocchi. Sprinkle with chives and Parmesan, if desired; serve.
GNOCCHI AL GORGONZOLA
This is a creamy dish. It goes well with the gnocchi. Use as a main course or side dish. You could use the sauce on other types of pasta too.
Provided by Miss Annie
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Put crumbled gorgazola into bowl with melted butter and a pinch of pepper.
- Blend with a wooden spoon until creamy.
- Stir in parmesan and heated cream.
- Keep sauce warm.
- Bring a large pan of salted water to a boil.
- Add gnocchi carefully to boiling water.
- Stir and cook briskly.
- When they come to surface, remove with a slotted spoon and transfer to bowl with the sauce.
- Stir well to coat gnocchi with sauce.
- Serve immediately.
GNOCCHI WITH GORGONZOLA SAUCE
Gorgonzola continues to age as it is stored in the refrigerator, intensifying in piquancy as it does. To slow this process down, wrap the cheese tightly in plastic wrap and store it in the coldest part of the refrigerator. This sauce is a good way to use leftover Gorgonzola cheese.
Yield makes 8 servings
Number Of Ingredients 8
Steps:
- Make the gnocchi.
- Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat. (If you plan to cook the gnocchi as soon as they are formed, put the water on to boil while the riced potatoes are cooling. If you are cooking previously frozen gnocchi, make sure the water is boiling before you remove the gnocchi from the freezer.)
- Bring the stock, cream, and butter to a boil in a large skillet over medium heat. Season lightly with salt and pepper and boil until the sauce is lightly reduced, about 3 minutes. Remove from the heat and stir in the Gorgonzola until dissolved.
- Drop the gnocchi into the boiling water a few at a time, stirring gently and continuously with a wooden spoon. Cook just until they rise to the surface and roll over, 2 to 3 minutes. If the skillet is large enough to accommodate the sauce and gnocchi, gently scoop the gnocchi out of the boiling water with a large wire skimmer and add them directly to the sauce in the skillet. If not, drain the gnocchi gently, return them to the pot, and pour in the sauce. Bring the sauce and gnocchi to a boil, stirring gently to coat the gnocchi with sauce. Remove the pan from the heat and stir in the grated Parmigiano-Reggiano. Check the seasoning, adding salt if necessary. Serve immediately in warm bowls.
GNOCCHI WITH GORGONZOLA SAUCE
This comes from my 20 minute meals cookbook. Also on the "Happy Italian Family Meal" menu is salad with red wine vinaigrette and mascarpone tiramisu. YUM!
Provided by dicentra
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat 2 quarts water in a deep skillet to boiling. Preheat the broiler.
- Grease a 2 quart baking dish or gratin dish with cooking spray.
- Add gnocchi to boiling water and cook until they float, about 3 minutes. Remove to prepared baking dish with a slotted spoon.
- Combine cheese, butter, cream and pepper in a small saucepan over medium heat.
- Cook, whisking occasionally until smooth; pour over gnocchi.
- Sprinkle with nuts. Broil 6 inches from heat source until bubbly, about 5 minutes.
Nutrition Facts : Calories 415.1, Fat 40.8, SaturatedFat 20.7, Cholesterol 91.4, Sodium 521.9, Carbohydrate 5, Fiber 1, Sugar 0.6, Protein 10.1
GNOCCHI WITH MUSHROOMS AND GORGONZOLA SAUCE
The earthy flavor of mushrooms is offset by a luscious Gorgonzola cheese sauce. It is important not to substitute another type of blue cheese in this dish; the creamy quality of genuine Gorgonzola is necessary for the best results.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 14
Steps:
- Make the gnocchi: Lightly flour a baking sheet. Put potatoes in a large saucepan; cover with cold water by 2 inches. Bring to a boil; add 1 tablespoon salt. Reduce to a simmer; cook until potatoes are very tender when pierced with a sharp knife, about 25 minutes.
- Drain potatoes. When they are just cool enough to handle, peel, and then pass through a ricer or food mill into a medium bowl. Sprinkle with flour, and add eggs. Season with black pepper and 1 tablespoon salt. Stir mixture with a fork to combine.
- Turn out dough onto a lightly floured surface; gently knead until it is soft and smooth, about 3 minutes. Divide dough into 4 to 6 equal pieces. Roll each piece into a long rope about 3/4 inch thick. Cut ropes crosswise into 1-inch gnocchi.
- Roll a cut side of each dumpling against the tines of a fork with your thumb so each piece has ridges on 1 side and an indentation on the other. Place on the floured baking sheet until ready to cook (up to 12 hours in the refrigerator, uncovered).
- Lightly brush a rimmed baking sheet with oil. Bring a large pot of water to a boil; add 1 tablespoon salt. Add half the gnocchi; when they rise to the top (after about 2 minutes), continue to cook until tender, about 15 seconds more. Transfer gnocchi with a slotted spoon to the oiled baking sheet. Repeat process with remaining gnocchi. (The cooked gnocchi can be tossed in oil and stored, in an airtight container, in the refrigerator up to 24 hours.)
- Make the sauce: Bring cream and stock to a boil in a large saucepan over medium-high. Reduce heat, and let mixture simmer until slightly thickened and reduced by 1/3, about 10 minutes. Add Gorgonzola; stir until melted. Stir in nutmeg and cayenne. Season with salt and black pepper. Remove from heat; cover to keep warm.
- Heat oil in a large skillet over medium until hot but not smoking. Add mushrooms, and cook, stirring occasionally, until they are tender and their released liquid has evaporated, about 4 minutes. Add gnocchi; cook, stirring gently, until just heated through. Pour cheese sauce over gnocchi and toss gently to coat evenly. Serve immediately.
GORGONZOLA CREAM SAUCE
Autumn is the season for rich, creamy sauces, and I'm pretty sure you're going to be shocked at just how easy this one is. When your cream is reduced, your sauce is practically done. I like serving this with a stuffed pasta like tortellini or ravioli, topped with diced apple and crunchy toasted walnuts.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Place a heavy skillet over medium heat. Pour cream into skillet, bring to a simmer, and cook cream until it reduces by half, about 8 minutes, stirring occasionally. Season with salt, black pepper, and cayenne pepper.
- Bring a pot of salted water to a boil. Pour dried ravioli into boiling water and cook, stirring occasionally, until pasta is tender, 16 to 18 minutes. Drain pasta, reserving a cup of pasta water.
- Gently fold cooked ravioli into cream sauce and turn heat to low. Mix in Gorgonzola cheese, stirring gently until melted. If sauce is too thick, thin it with a little pasta cooking water.
- Stir in 2 tablespoons parsley and Parmesan cheese. Transfer to a serving bowl and sprinkle with diced apple, walnuts, and 1 teaspoon parsley.
Nutrition Facts : Calories 299.7 calories, Carbohydrate 12.6 g, Cholesterol 81.8 mg, Fat 24.4 g, Fiber 1.5 g, Protein 8.5 g, SaturatedFat 13.3 g, Sodium 257.7 mg, Sugar 2 g
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