A creamy and flavorful dish that combines the delicacy of gnocchi with the bold taste of gorgonzola and the unique touch of beer.
Bring a large pot of salted water to a boil and cook the gnocchi until they float to the surface.
In a pan or small pot, combine the cream, gorgonzola pieces, and beer.
Cook over low heat, stirring often, until the cheese is completely melted, forming a smooth cream.
Season with salt, pepper, and a pinch of nutmeg.
Drain the gnocchi with a slotted spoon and transfer them to the pan with the gorgonzola cream, gently mixing to combine.
Serve immediately on warm plates, topped with a generous sprinkle of grated Parmigiano Reggiano and, if desired, an additional pinch of freshly ground black pepper.
Large pot
Pan
Slotted spoon
Store in the fridge
Italia, Emilia Romagna
| Energy (kcal) | 111.85 |
| Carbohydrates (g) | 0.93 |
| of which Sugars (g) | 0.93 |
| Fat (g) | 9.48 |
| of which Saturates (g) | 5.23 |
| Protein (g) | 5.14 |
| Sale (g) | 0.13 |
