Gorgonzola Gnocchi

Gnocchi Gorgonzola
Gnocchi Gorgonzola Recipe Image © Thomas Sixt

Author:
is a chef, food photographer and cookbook author.
Here he shares recipes, answers cooking questions and helps with cooking.

Here I present you my gnocchi gorgonzola.

A popular dish combined with spinach for practical quick cooking.

Blue cheese originally comes from the small town of Gorgonzola in Lombardy in northern Italy.

I like this piquant cheese for cooking or something.

I like the creamy, mild varieties known as “dolce” just as much as the slightly hotter, longer-ripened “piccante” varieties.

You can combine this soft cheese with blue mould wonderfully with pasta or gnocchi.

The fine spinach on top captures the intensive spice and sharpness of the cheese and rounds off the dish perfectly.

Have fun with the preparation and good luck!

1. Recipe Gnocchi Gorgonzola

Gnocchi Gorgonzola

Cooked, photographed and written down by chef Thomas Sixt.

Servings 2
Calories 538
Total Time 50 Min.

Simple instructions for the preparation of gnocchi in gorgonzola sauce.

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Gnocchi Gorgonzola
Gnocchi Gorgonzola Recipe Image © Thomas Sixt

Preparation Time

30 Min.

Cook Time

20 Min.

Ingredients

Gnocchi basics

500 g floury potatoes (e.g. Ackersegen or Bintje)
150 g Flour (This is also available gluten-free.)
1 pc egg
3 pinches Salt
3 pinches nutmeg

Gorgonzola sauce

150 g gorgonzola (I use a creamy mild blue cheese)
200 g fresh young spinach
60 ml white wine
150-200 ml Cream
1 pinch ground nutmeg (I always grate the nutmeg fresh)
1 pinch Salt
2 pinches Pepper
4 pinches Cayenne pepper

Serve

50 g walt nuts (peeled and roughly chopped)

Instruction

Gorgonzola sauce

gorgonzla
Fresh gorgonzola

Check Cheese

You only need to coarsely chop the soft, mild gorgonzola for your sauce.

You can use the whole piece.

You can crumble a spicy mature gorgonzola.

You should only use 2/3 of the indicated amount.

Wash the spinach
Fresh spinach leaves, please wash in water.

Prepare spinach

Wash the spinach well, spin dry like a salad.

Remove any stalks that are too long or wilted leaves.

Set aside.

Prepare Sauce Base

Put white wine and cream in a pot and bring to the boil.

Reduce the sauce by 1/3.

Add the cleaned spinach to the simmering sauce and remove from the heat.

gorgonzola in the sauce
Add gorgonzola in the sauce

Add Cheese

Add the pieces of gorgonzola to the sauce and dissolve.

Season to taste with salt, pepper and grated nutmeg.

Gnocchi

Uncooked gnocchi
Fresh gnocchi on the board.

Prepare Gnocchi

Cook the gnocchi in plenty of salted water in a large pot for 2-3 minutes.

When the gnocchi float on the surface of the water, they are cooked.

Arrange

Gnocchi in Sauce

Take the cooked gnocchi out of the water with a skimmer and place them in the sauce.

Then swing the pan through and finally season the dish with salt, pepper, nutmeg and cayenne pepper.

Chop walnuts with a knife
Chop the walnuts with a large chef's knife.

Chop walnuts

Coarsely chop the walnuts with a large sharp knife.

Gnocchi Gorgonzola with Spinach Recipe
Gnocchi with Gorgonzola sauce with spinach and chopped walnuts

Serve

Warm up the plate.

Place gnocchi with sauce on the plate. Sprinkle with chopped walnuts.

Bon appetit!

Cousine

2. Calories and Nutritional Values

3. Prepare Gorgonzola Sauce

Get yourself a creamy soft and mild gorgonzola.

The soft gorgonzola you need for your sauce only roughly crush.

You can use the whole piece.

Since this Gorgonzola is very mild, nothing can go wrong with the amount.

You can crumble a hot, ripe, spicy gorgonzola.

You should only use 2/3 of the indicated amount.

How much do you need: You can feel it as you taste the sauce.

Prepare the sauce with the blue cheese and spinach first.
The sauce is waiting for the gnocchi!

Recommends chef Thomas Sixt
gorgonzola in the sauce
Add gorgonzola in the sauce

4. Tip if you like to Prepare Gnocchi Yourself

I have already published the step by step instructions elsewhere:

Have a look at Making Gnocchi yourself.

Try it out, it’s easy and fast!

Gnocchi in a fast way: Buy fresh gnocchi from the supermarket’s refrigerated shelf and prepare them according to instructions.

Chef Thomas Sixt recommends it to you if you need it quickly!
Shape the gnocchi with a fork
The Gnocchi basic recipe brings homemade dumplings into your kitchen. © Thomas Sixt Food Photographer

5. Tip for Spinach optimal to prepare the Gnocchi

Spinach is a plant similar to salad.

That’s why I recommend that you prepare it like a salad:

Wash, dry and clean. For drying you can use a salad spinner.

Drying is not necessary if you prepare the spinach leaves immediately.

Cooking tip:

The tender leaves are very sensitive to heat.

Long cooking destroys the beautiful green color.

Therefore, either blanch the spinach leaves briefly (boiling salted water, then ice water) or cleverly fold them into the sauce and cook just before the end of the cooking time.

Spinach leaves please always wash several times in plenty of cold water!

The leaves can be really sandy and that’s no fun on the plate 🙂

Now you might ask yourself:

Do you take off the stem or leave the stem on the leaves?

Young stems you can leave on the leaf, thick stems I would remove.

Right washing of salad I will show you in another post

Look into my cooking school – says Thomas Sixt
Clean the spinach leaves
Clean the spinach leaves, remove the stems or leave them on, that is a matter of taste.
Spinach cooked with butter and spices in a pan.
Cooked leaf spinach goes well with butter, olive oil, salt, pepper, cayenne pepper and nutmeg.

6. Further, Suitable Cooking Ideas

Comments, Cooking Questions and Answers

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