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!


Posted on February 15, 2014, in Entrees. Bookmark the permalink. Leave a comment.

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