Potato Gnocchi with gorgonzola, asparagus and walnuts
I love gnocchi! Who doesn’t really? I always make gnocchi when I’m in a hurry and I want something nice and easy and this is one of those yummy recipes.
It serves 4 – 6 people
To prepare it use the following:
2 bunches asparagus, woody ends trimmed, halved
2 cups (500ml) pure (thin) cream
100g gorgonzola picante cheese (this a strong Italian blue cheese that you can find in delis) roughly chopped
1/2 cup (40g) grated parmesan, plus extra to serve
500g homemade potato gnocchi or good-quality bought gnocchi in any supermarket
1 cup (100g) walnut halves, toasted, chopped
Bring a large saucepan of salted water to the boil. Blanch asparagus for 2 minutes, remove with tongs, then refresh in iced water. Return cooking water to the boil.
Warm cream and gorgonzola in a pan on low heat for 2-3 minutes, crushing cheese with a fork so it melts into cream. Stir in parmesan until smooth.
Meanwhile, cook gnocchi in the boiling water in 2 batches. Remove with a slotted spoon when they rise to surface (30-60 seconds). Place on a plate and repeat with remaining gnocchi. Add gnocchi to sauce with nuts and asparagus. Toss gently on low heat for 1 minute to warm through.
Serve with extra parmesan and pepper.
Enjoy it and don’t forget to post your comments! Happy eating!