Gnocchi with Tosi Gorgonzola Cheese Sauce

  • Time: Half an hour
  • Serves: 4
  • Level: easy

We went to Taste of London food festival at the weekend and thoroughly enjoyed seeing what was new on the food scene. There was rather a lot to take in and we quickly began to seek somewhere to catch our breath, away from the crowds. We headed to the City Cellar, a relatively quiet tent with several small artisian producers of wines and beers. Quite naturally, Mrs WDC was drawn to the Tosi Gorgonzola stall which was offering free samples of their own dolce and picante Gorgonzola with glasses of wine. I was immediately struck by the quality of the dolce – it tasted so smooth and milky I thought I was eating ice cream (now there’s and idea…). Being so soft, light and creamy I thought this would make an excellent sauce with gnoochi.

Nice as the cheese is to sample, it really comes to life when drunk with wine, the slight acidity provides a perfect balance to the rich sweetness of the cheese. More robust reds such a Chianti will match the picante, and whites such as Pinot Grigio go well with the dolce. Clearly, the folks at Tose, who make the cheese, understand this too and have opened a cheese and wine bar in West Smithfield, London – offering selected Italian wines for both their cheeses. The staff on the stall were all on fine form, well-humoured and generous. Good luck to them – if their success is a based on the taste of their cheese alone they will go far…

Mr WDC
Here's a really easy way with gnocchi. Add to a quick cheese sauce made with Gorgonzola, add a few chives and that's it. Use a good Gorgonzola (I've used the excellent cheese made by Tosi),

What you need

2 x 500g packs of DeCecco gnocchi

200g dolce Tosi Gorgonzola

50g picante Tosi Gorgonzola

125ml white wine

125ml chicken or vegetable stock

100ml single cream

1/2tsp cornflour

2 tbs chopped chives



How Dad Cooked It

1. To make the sauce, put the wine in a large saucepan (i.e. a pan big enough to take the gnocchi). Bring the wine to a boil and let it reduce a little. Put the stock in a bowl and the cornflour in a glass. Add a little of the stock to the cornflour to dissolve, then add it back again to the stock, stir the cream into the bowl of stock. Lower the heat of the wine, and pour very slowly into the stock and cream, stirring with a whisk. Then pour the mixture back into the saucepan and heat gently until it starts to thicken. Add the dolce Gorgonzola and allow to gently melt. Finally, add the picante Gorgonzola and stir slowly until it melts too. Season with pepper and keep warm.

2. Bring a large pan of water to the boil and add half a teaspoon of salt. Add one of the packs of gnoochi, bring back to a boil and cook for about two minutes until the gnocchi have risen to the surface and are al dente. Using a slotted spoon transfer the gnocchi to the sauce, meanwhile start the second batch of gnocchi, when done transfer this also to the sauce. Toss the pan to mix and coat the gnocchi, adding more cooking liquid if the sauce is too thick.

3. Serve in individual bowls with chopped chives.

Categories:
Tags:

Post a Comment

Sunday, July 7, 2019

Asparagus, Plaice and Maltaise Mousse Canapes

This is a spin on Escoffier’s white asparagus with sauce maltaise. The two are often served as an accompaniment for a white fish such as turbot. Here the fish is plaice rolled around asparagus and a maltaise mousse and served as a canape.

This is a spin on Escoffier's white asparagus with sauce maltaise. The two are often served as an accompaniment for a white fish such as turbot. Here the fish is plaice rolled around asparagus and a maltaise mousse and served as a canape.
Sunday, June 30, 2019

Asparagus and Tosi Gorgonzola on Polenta

Well, what do you know, here’s a taste combination from out of the blue! Asparagus and dolci Gorgonzola. Add grilled polenta and well-paired wine and you will be in Italian food heaven.

Well, what do you know, here's a taste combination from out of the blue! Asparagus and dolci Gorgonzola. Add grilled polenta and well-paired wine and you will be in Italian food heaven.
Saturday, June 29, 2019

Asparagus Tempura Soba

This is a classic Japanese way with soba and tempura. Strickly speaking the asparagus tempura is kaki-age, made like a tempura fritter rather than individual spears coated in tempura. But such academic details seem trivial when it comes to tempura – any tempura is amazing – especially asparagus!

This is a classic Japanese way with soba and tempura. Strickly speaking the asparagus tempura is kaki-age, made like a tempura fritter rather than individual spears coated in tempura. But such academic details seem trivial when it comes to tempura - any tempura is amazing - especially asparagus!
Foodies100 Index of UK Food Blogs
Foodies100


Copyright © 2019. All rights reserved. Recipes and photos created by Mr. WDC. Privacy Policy. Terms and Conditions..