Gorgonzola Gnocchi

Gnocchi Gorgonzola mit Spinat Rezept

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Here I present you my recipe Gnocchi with 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!

Gnocchi mit Salbeibutter Rezept Bild
Gnocchi with butter and sage this recipe I show you in another article. © Food photographer Thomas Sixt

1. 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

2. Cook gnocchi

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 formen mit der Gabel
The Gnocchi basic recipe brings homemade dumplings into your kitchen. © Thomas Sixt Food Photographer

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!

3. Prepare spinach

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.

Right washing of salad I will show you in another post

Look into my cooking school – says Thomas Sixt
Spinat Kochrezept
My spinach recipe I will show you in another post

4. Recipe Gnocchi Gorgonzola

Gnocchi Gorgonzola
Print Recipe
5 from 1 vote
Gnocchi Gorgonzola
Gnocchi gorgonzola with spinach and walnut. Cooked, photographed and written down by chef Thomas Sixt.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Gnocchi, Main Courses, Starter & Appetizer
Cuisine: Italian Recipes
Keyword: Gluten Free Recipes
Servings: 2 Persons
Calories: 538kcal
Author: Thomas Sixt
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
Instructions
Gorgonzola sauce
  • 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 well, spin dry like a salad. Remove any stalks that are too long or wilted leaves. Set aside.
    Spinat waschen
  • 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.
  • Add the pieces of gorgonzola to the sauce and dissolve. Season to taste with salt, pepper and grated nutmeg.
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.
    Gnocchi ungekocht
Dressing and serving
  • 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.
  • Coarsely chop the walnuts with a large sharp knife.
    Walnüsse mit Messer hacken
  • Warm up the plate. Place gnocchi with sauce on the plate. Sprinkle with chopped walnuts. Bon appetit!
    Gnocchi Gorgonzola mit Spinat Rezept

5. Calories and nutritional values

Nutrition Facts
Gnocchi Gorgonzola
Amount Per Serving
Calories 538 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 12g75%
Polyunsaturated Fat 3g
Monounsaturated Fat 15g
Cholesterol 38mg13%
Sodium 1124mg49%
Potassium 1185mg34%
Carbohydrates 44g15%
Fiber 5g21%
Sugar 16g18%
Protein 19g38%
* Percent Daily Values are based on a 2000 calorie diet.

6. Further, suitable cooking ideas

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Author: Thomas Sixt

Hi, I am a German Chef, Cookbook Author and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Let yourself be inspired and enjoy good food. If you have any cooking questions, please use the comment function at the end of each article and recipe. I wish Thomas Sixt Good Luck!