John Myers
Gnocchi with Gorgonzola Parmesan Sauce
The perfect gnocchi with gorgonzola parmesan sauce recipe with a picture and simple step-by-step instructions.
- 500 g Gnocchi
- 2 tbsp Butter
- 1 leveled tbsp Flour
- 500 ml Milk
- 125 g Gorgonzola
- 100 g Parmesan
- 100 g Salt, pepper and nutmeg
- 100 g Chopped herbs
- Melt the butter in a pan and sweat the flour in it until it foams. Don’t let it get too hot.
- Carefully add some milk and stir in with a whisk. It is now thickening, so stir in a little more milk.
- Gradually pour in the milk and always stir a little so that it doesn’t burn.
- Slowly bring to the boil, then add the gnocchi and bring to the boil again while stirring. Not too hot! Let simmer for 2-3 minutes.
- Add the Gorgonzola in pieces and let it melt, then stir in the grated Parmesan and let it melt. The sauce shouldn’t bubble, just be warm enough to melt the cheese.
- Season to taste and serve with fresh herbs of your choice.
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