Gorgonzola Cream Gnocchi recipe - ingredients, nutrition and when to eat it
Potato gnocchi made rich and fragrant with Gorgonzola and heavy cream. The soft sauce pairs wonderfully with the chewy gnocchi, making it ideal for a calm…
Potato gnocchi made rich and fragrant with Gorgonzola and heavy cream. The soft sauce pairs wonderfully with the chewy gnocchi, making it ideal for a calm winter evening or a leisurely lunch.
Western · 20 minutes to cook
Nutrition (per 381.5g serving): 839.5 kcal · protein 17.7g · carbohydrate 70.4g · fat 55.3g · sodium 753.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Gorgonzola has a strong aroma, so melt it slowly over low heat instead of boiling it over high heat from the start.
Tips: If the sauce is too thick, add the reserved pasta water one tablespoon at a time to adjust the consistency.
Tips: Gnocchi can become mushy if overcooked, so remove it as soon as it floats to the surface.
Tips: The cheese is naturally salty, so taste the sauce before adding just a little salt at the end.
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Ingredients (1 serving)
- Potato gnocchi — 180 g
- Gorgonzola — 30 g
- Heavy cream — 100 ml
- Milk — 50 ml
- Parmesan — 8 g
- Butter — 5 g
- Garlic — 1 pc
- Parsley — 1 Tbsp
- Ground black pepper — 0.3 tsp