I had this dish for the first time in Bologna, and I was blown away by it. Tender, pillowy gnocchi bathed in a just-thick-enough salty, cheesy sauce, smacking of mold and age: Heaven. You don’t have to use Gorgonzola, but be sure that the blue cheese you choose is creamy, not crumbly. If you live in the DC area, Cheesetique is where you want to go for all your cheeses, and their blue selection is unrivaled.
Gnocchi with Gorgonzola Sauce
serves 4
2 tablespoons butter
2 tablespoons flour
1-1/4 cups lowfat milk
1/4 cup dry white wine
1/8 teaspoon cayenne, or to taste
1/4 pound Gorgonzola or other creamy blue cheese
1/2 cup minced fresh flat-leaf parsley
1 pound gnocchi, cooked
In medium saucepan, melt butter over medium-low heat, then add flour and stir constantly until it starts to smell toasty, about 2-3 minutes. Add milk, wine, & cayenne, bring barely to simmer, then reduce heat to low and cook at just under a simmer, stirring often, for 15 minutes. Stir in additional milk if necessary; what you want is a sauce that is rich and smooth, but still quite liquid, not gummy or pasty. Add cheese and stir until melted, about 5 minutes. Add parsley & gnocchi and stir for 1 minute. Serve in heated dishes, sprinkled with freshly ground black pepper.
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Made this recipe and it was awesome, so simply but incredible taste. Can you recommend another cheese that will work with this recipe but something not as strong as Gorgonzola since some are not too fond of the strong taste of this cheese.
Glad you liked it, Luis. If you’re looking for a cheese a little less pungent than Gorgonzola but still blue, I recommend the French cheese Bleu des Causses or (even milder) the Danish blue Saga. If, on the other hand, you’d like to try the recipe with a non-blue cheese, I’d try Beaufort (again, French) or Idiazabal (Spanish). Good luck, and let me know how it turns out!