Gnocchi Gorgonzola e Noci

It’s cooking time again!
My plan was to prep pasta with gorgonzola, speck, and rucola.
As usual, I bought the ingredients without knowing what I had at home already. So, I ended up with this:

Gnocchi Gorgonzola e Noci

And, guess what, you would usually have a robust red wine with a gorgonzola dish; I was sure I had a bottle of red at home, but: nada. Niente. Nichts. So, in my desperation, I ended with this:

Okay, let’s ignore this blasphemy and move on. Start with cutting speck into pieces:

Do the same with the parmesan. Well, ideally, you would grate it, but I was too lazy, so this is plan B:

Now, pay attention to what Gorgonzola you get. I prefer the mild one, also called dolce, as it isn’t that strong, which means it’s more forgivable during cooking. I used half of the package, which is around 100g. When you can get the strong one, you need to start with smaller portions and add to the taste.
Rule of the thumb: If the Gorgonzola taste is “nice,” add a little more, as other ingredients will follow and could cover the taste.

Anyway next step when everything is prepped is to fry the speck for a moment. Don’t go all American bacon on it; give it some color.

In the meantime, I noticed that I do have walnuts at home. I didn’t crush them. Instead, I just broke the few you see in the picture into smaller pieces.

Now I add the Parmesan, Gorgonzola, and the cooking cream to the speck:

Don’t go crazy about the temperature. You want to give the cheese enough time to melt without burning.
I’m prepping the dish with fresh-ish gnocchi (from the fridge), which takes 90 seconds until ready; that’s ideal as it gives you more time for all the other stuff. But at some point, you need to start cooking them and then add them to the speck and cheese mix:

Stir it for a moment, then put it on a plate with walnuts and rucola.
Look at this:

As usual, this is cooking and not baking, so it doesn’t matter if there’s a gram of too much of this.
Per person, I used:
200g fresh gnocchi
100g Gorgonzola
50g Parmesan (maybe)
Bit of Speck
Some Rucola
No salt as there’s enough in the cheese and no pepper. Why would you?

Enjoy with red wine. Be better than me.

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