What happens when you combine cheese and gnocchi together? The answer is you get a wonderful Gorgonzola Gnocchi recipe, that we know you will love.
This Gorgonzola Gnocchi recipe was shared with us by former Masterchef contestant Pia Gava. For fans of the show, you might remember that this was Pia’s signature dish that she cooked to be chosen for the Top 24.
Have fun making this Gorgonzola Gnocchi and if you wish to find more of Pia’s recipes, you can take a look at her blog ‘Pia’s Table’ or follow Pia on Instagram or Facebook to enjoy more delicious recipes.
Serves 5-6
INGREDIENTS-Gnocchi
- Approx 1kg Desiree potatoes or other floury type potatoes
- 1 egg, lightly beaten
- Approx 200-400g Tipo ‘00’ flour, extra for kneading and cutting surface
- Pinch salt
Parmesan Crisps
- 1 cup Aged Reggiano Parmesan, coarsely grated
- 1 tbsp fresh parsley, finely chopped
- 1 small clove crushed garlic
- 1 tsp lemon zest
Sauce
- 70g salted butter
- 2 garlic cloves, crushed
- 500g mixed mushrooms (eg: swiss, portobello & oyster), sliced
- ½ tsp ground black pepper
- ¼ tsp sea salt
- 100g fresh baby spinach
- 1 tsp ground nutmeg
- 300ml thickened cream
- 120-150g gorgonzola, dolce (as needed and to taste)
METHOD-For the Potatoes:
Preheat Oven to 200°C
Place potatoes in a medium saucepan of cold water, cover and bring to boil over med-high heat. When boiling reduce to medium heat. Cook for approximately 25-30 minutes or until cooked through. Alternatively, pierce the potatoes all over with a fork and place on a tray over a layer of rock salt. Bake on 200˚C for 40 minutes or until tender when pierced with a fork.
METHOD-For the Parmesan Crisps:
While potatoes are boiling, gently combine the grated parmesan, parsley, garlic, lemon zest and black pepper.
Place silpat mat or baking paper onto two large oven trays. Take a tablespoonful of the parmesan mixture and fill a 6-8cm diameter ring as a guide and tap down gently to flatten slightly. Ensure there is plenty of space between each portion, approximately 2 inches apart. Bake in oven 4-5 minutes or until they turn light golden brown. Rest for 2 minutes then gently place on a cooling rack.
METHOD-For the Gnocchi:
Place large saucepan of salted water on stovetop to start boiling.
In a large bowl, peel potatoes and put through a rice masher, add pinch of salt, egg, 200g sifted flour and gently mix through. Then slowly add additional sifted flour only as needed and gently mix together until the dough is very soft but cohesive.
Roll dough onto lightly floured surface, add little more flour if it still feels too sticky and lightly knead into an oval shape, do not over work the dough. Cut a quarter of the dough and roll out into a 2cm wide log, then cut into small 2-3cm diamond shapes. Sprinkle a very light layer of flour over the shapes and using a dough scrapper to gently flick each piece to separate and place onto a lightly floured tray. Repeat this process with the remaining dough.
Pro Tip: To sync the timing with the sauce, place gnocchi into boiling salted water when adding the cream ingredient to the sauce, gnocchi will only take a few minutes to cook, they are done when they rise to the surface.
METHOD-For the Sauce:
In a large frypan melt the butter and garlic over medium-high heat, add the mushrooms, stirring for 5-7 minutes until the mushrooms have softened and slightly browned.
Add the black pepper, salt, spinach, nutmeg and cream, Heat through until the spinach has wilted, then add the gorgonzola until melted through and cream only slightly bubbling.
Carefully scoop out the cooked gnocchi with a slotted spoon into the sauce and mix through gently.
To Serve:
Plate a delicious amount of gnocchi on a plate and either place 2-3 parmesan crisps into a small side dish per serve or place parmesan crisps on top of gnocchi serve.
Enjoy!
