Lo Gnocchi potatoes with creamy gorgonzola sauce and crunchy walnuts
Lo Gnocco potato gnocchi are the perfect base for a rich and enveloping dish such as gorgonzola and walnuts. Their soft, firm texture allows the cream cheese to pick up best, while the walnuts add a crunchy note that elegantly balances the dish. A great classic from northern Italy, perfect for the cold months but irresistible all year round.
Ingredients (2-3 persons)
- 500 g of Lo Gnocco potato dumplings
- 150 g of sweet gorgonzola
- 100 ml of cooking cream
- 30 g of grated parmesan cheese
- 30 g of chopped and toasted walnuts
- Nutmeg, black pepper to taste.
- 3 l water, 30 g coarse salt
Preparation
- Sauce (8 min): In a skillet, melt gorgonzola cheese with cream and parmesan cheese over low heat. Stir until smooth. Add a pinch of nutmeg and pepper.
- Cooking gnocchi (5 min): Bring 3 liters of salted water with 30 g coarse salt to a boil. Pour in Lo Gnocco gnocchi: when they rise to the surface (1-2 min), drain.
- Assembly (2 min): Pour the gnocchi into the gorgonzola cream and mix gently. Serve immediately with toasted walnuts on top.
👉 Try Lo Gnocco gnocchi with other creamy or crunchy combinations as well. Discover all the variations available at www.lognocco.it.
