Ricetta Gnocchi al Cucchiaio d'Argento
200g (7 oz) gorgonzola cheese (see Notes) 500ml (1 pint) heavy cream. 100g (3-1/2 oz) freshly grated Parmesan cheese. Directions. Bring a big pot to a boil and add your gnocchi to cook while you quickly make your sauce: Melt the butter with the cream and let it reduce until it gets to a saucy consistency. Then lower the heat and add a good hunk.
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Step 3. Bring the stock, cream, and butter to a boil in a large skillet over medium heat. Season lightly with salt and pepper and boil until the sauce is lightly reduced, about 3 minutes. Remove.
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Once gnocchi float to the surface, cook for 4 to 5 minutes. Drain cooked gnocchi, and toss with sauce. To make the gorgonzola cream sauce: Bring the heavy cream to a simmer over medium heat and keep simmering until the cream is reduced in volume by about a third. Add the cheese in pieces. Stir until all the cheese melts and the sauce becomes.
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Put a pot of water on to boil. In a large saucepan, melt the Gorgonzola and butter over medium heat, stirring constantly with a wooden spoon (photo 9). When completely melted add the cream and simmer for 1 minute until it is slightly thickened, stirring frequently. Drop the gnocchi carefully into the boiling water.
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Step 1. To prepare the Gnocchi al Gorgonzola start with the potatoes: wash under running water to remove any soil, then pour into a large pan, add the water and cook the potatoes for about 30-40 minutes (depending on the size the time may vary, do the test with the tines of a fork to understand the degree of cooking, if you want to reduce the.
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Pour the liquid cream into a frying pan and heat gently. Add the gorgonzola cubes and the grated parmesan and let it melt over moderate heat, stirring constantly, until a nice creamy sauce is formed. 300 g gorgonzola cheese, 200 ml liquid cream, 40 g parmesan cheese. Now put the gnocchi in boiling salted water for a few minutes.
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I've found that if you add other ingredients, you should add about 1/2 cup of milk (whole milk, please not oat!) to thin and spread out the sauce. A little extra gorgonzola or Parmesan wouldn't hurt either, to make sure it doesn't come out bland when all that spinach enters the chat. A little extra cheese never hurt anybody.
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Instructions. Add 1 Tablespoon of olive oil to a large pan set over medium heat. Once heated, add the gnocchi to the pan and use a spatula or spoon to separate any that are stuck together. Cook for 8-10 minutes, stirring often, until the gnocchi are "toasted" and golden-brown on both sides.
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Put the cream in a medium sized pot over medium heat, then add the Gorgonzola cheese. With a wooden spoon or whisk, incorporate the cheese into the cream while bringing it to a boil. Keep stirring until the cheese is melted and a uniform sauce has formed. This should only take a few minutes.
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Instructions. Make the sauce. In a medium skillet over medium heat, heat the butter until fully melted, then add the gorgonzola dolce. Using a wooden spoon or a silicone spatula, mix and mash the cheese until fully melted and creamy. While the cheese is melting, cook the gnocchi.
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Heat gently on low heat to melt the cheese, stir often. Adjust the taste with nutmeg, salt, and pepper. Cook the gnocchi in salted water according to the packet's instructions, those that I use normally need only 2-3 minutes. Drain well and return to the empty pot. Pour the sauce on top and stir gently to coat.
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Stir in cubed gorgonzola cheese to the simmering sauce, and mix until melted and combined. The creamy sauce should be slightly reduced at this point. Add the boiled gnocchi to the sauce and stir to combine, Stir in the fresh baby spinach and mix until wilted. Taste and adjust salt and black pepper to taste.
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Blend with a wooden spoon until creamy. Stir in parmesan and heated cream. Keep sauce warm. Bring a large pan of salted water to a boil. Add gnocchi carefully to boiling water. Stir and cook briskly. When they come to surface, remove with a slotted spoon and transfer to bowl with the sauce. Stir well to coat gnocchi with sauce.
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Fill a saucepan 2/3 with water and bring to a boil. Meanwhile, cut the gorgonzola into small cubes. Melt gently in a pan with the butter over low heat. Slowly add the cream and parmesan cheese, stirring constantly. Season to taste with salt and pepper. Add a teaspoon of salt and the gnocchi to the boiling water.
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1) Place a large pot of water on the boil for the gnocchi. 2) Meanwhile, in a deep frying pan or skillet, add the milk and Gorgonzola pieces. Heat on a low temperature, stirring gently until the cheese has melted. Note: If the sauce seems too thick, you can gradually add more milk to achieve the desired consistency.
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Heat the cream in a saucepan 8 and add the gorgonzola 9. Melt on a low flame, flavor with salt and pepper 10. In the meantime cook the gnocchi, a little at a time 11. Drain them as soon as they come to the surface 12. Add the gnocchi to the sauce and leave to flavor for a few moments 13. Serve gnocchi with gorgonzola cream nice and hot 15.