Three-cheese gnocchi

July 13, 2010 (Last Updated: January 11, 2019)
Three-cheese gnocchi recipe

Who doesn’t love a good, comforting gnocchi? And when you add in some triple cheesiness and create three-cheese gnocchi, you’ve got a winner. This is the perfect dish for when you’re craving something creamy, rich and filling.

Three-cheese gnocchi

Serves: 6
Cooking Time: 20 mins

Ingredients

  • 280g ricotta
  • 30ml (2 tbsp) Parmesan, freshly grated
  • 3 large egg yolks
  • 60ml (¼ cup) semolina
  • 2,5ml (½ tsp) ground nutmeg
  • salt and freshly ground black pepper, to taste
  • Sauce

  • 20ml (4 tsp) butter
  • 60ml (¼ cup) double cream
  • 125g Gorgonzola
  • 45ml (3 tbsp) fresh flat-leaf parsley, roughly chopped

Instructions

1

Mash the ricotta with the Parmesan, egg yolks, semolina and nutmeg. Season and mix well to combine.

2

On a lightly oiled surface, roll this mixture into thin rolls about 1cm in diameter. Cut each roll into gnocchi pieces about 2cm long.

3

For the sauce, melt the butter with the cream in a saucepan, add the Gorgonzola and cook over very low heat until smooth and well combined.

4

Drop the gnocchi into a large pot of boiling salted water and simmer until they rise to the surface. Remove with a slotted spoon and set aside to drain.

5

Serve the gnocchi hot with the sauce, sprinkled with the parsley.

Notes

To drink: Spy Valley Sauvignon Blanc 2008 (New Zealand), vibrantly fruity with plenty of acid to cut through rich dishes.

 

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