This is one of the easier meals I’ve made in my life. And it tastes so good, my mother swore she’ll babysit Jack whenever I want until the end of time, as long as I make this whenever she wants.
I start with simple store-bought gnocchi. It’s shelf-stable, and I usually buy a package whenever I’m stocking up on staple-type foods. They are simple to cook: simply drop into a pot of salted boiling water, and scoop out as they rise to the top.
For this meal, I start heating the pot of water for the gnocchi and grab out my other ingredients. Gorgonzola cheese, heavy cream and salt and pepper. In a saucepan over medium heat, I pour in about 1-1/2 cups of heavy cream, stirring as it slowly heats up. Once the cream is warm, I add in about 1/2 cup of gorgonzola cheese. (I like the strong taste of blue cheese, so feel free to adjust this amount to your liking) You still need to stir, both to incorporate the cheese and keep the cream from burning to the bottom. The sauce will quickly start to thicken.
By now, the pasta water should be boiling, simply drop in the gnocchi, and wait for it to pop to the top. Use a slotted spoon to move the cooked gnocchi to a bowl, and spoon the creamy sauce on top. If you like, add chopped walnuts for a crunchy texture and extra special taste.
This meal whips together in just minutes, and will impress everyone from kids to the in-laws. Enjoy!
Feelin’ Blue Gnocchi and Gorgonzola Cream Sauce
- 1 package Gnocchi
- 1-1/2 cups heavy cream
- 1/4 to 1/2 cup of crumbled Gorgonzola Cheese
- salt and pepper to taste
- crushed walnuts (Optional)
Cook Gnocchi in salted boiling water according to package directions.
Heat heavy cream over medium heat, stirring slowly but steadily. Once cream is warm but not boiling, add in crumbled cheese. Stir to incorporate cheese, and bring to a boil. Reduce heat and allow to simmer until thick, about 2 minutes.
Pour sauce over cooked gnocchi, and garnish with walnuts and cheese crumbles and serve immediately.
I love gnocchi, and found that it is so very simple to make, and really makes for a great introduce your children to Italian cooking experience with a little supervision, and while I only tried this one recipe I really have enjoyed making gnocchi from scratch is very easy and the best part is that it can be made from only four basic ingredients.
Home-Made Potato Gnocchi
900gs or 2lbs of floury potatoes, (just about any potato will work) cut into large chunks
2 eggs beaten
150 – 170g or 1 1/4 to 1 1/2 C flour
1: cook the potatoes in salted, boiling water for 15 minutes or until tender. Drain well and return to the pan, set it over a low heat and dry the potatoes for 1-2 minutes.
2: Mash the potatoes until smooth, then gradually stir in the eggs and salt. Work in enough flour to form a soft dough.
3: Break off small pieces of the dough and roll in balls, using floured hands. Press the back of a fork into heach ball to make an indentation (or until they are lightly flattened). Repeat process until all the dough has been used up. Leave the gnocci to rest for 15 to 20 minutes before cooking.
4: Bring a large pan of water to a gentle boil. Add the Gnocchi , about ten at a time, and cook for 3-4 minutes, or until they gloat to the surface. Drain thoroughly and serves as soon as all the gnocchi have been cooked.
*Please note that this recipe is taken from the cookbook by Jenny White titled The three ingredient cookbook, and can be purchased on amazon. (really worth it there are 200 recipes and they are all fantastic!*