Gnocchi with Gorgonzola are a creamy and flavorful first course, perfect for cheese lovers. Potato gnocchi are dressed with a delicious Gorgonzola sauce, enriched with a light and aromatic bechamel. The combination of flavors — the sweet and piquant taste of Gorgonzola, the crunch of walnuts and the softness of the gnocchi — makes this dish irresistible.
Warm the bechamel over low heat and whisk in the saffron
Add the Gorgonzola cut into cubes, a generous knob of butter and 3 tablespoons of grated Grana cheese
Stir until a smooth, lump-free cream forms, then add a grating of nutmeg and the chopped walnut kernels
Boil the gnocchi in plenty of salted water, scoop them out with a slotted spoon as they float to the surface and transfer them to a serving bowl
Toss them with the sauce and serve
Pan
Teaspoon
Grater
Italy
| Energy (kcal) | 199.6 |
| Carbohydrates (g) | 17.78 |
| of which Sugars (g) | 2.13 |
| Fat (g) | 10.73 |
| of which Saturates (g) | 3.08 |
| Protein (g) | 7.72 |
| Fiber (g) | 1.35 |
| Sale (g) | 0.3 |
