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Gnocchi with courgette and gorgonzola

14 Oct

Gnocchi with courgettes and gorgonzola

Ingredients

For the gnocchi (from La Cucina Italiana):

  • 2½ pounds baking potatoes, scrubbed and unpeeled
  • 1½ cups all-purpose flour, plus extra
  • Salt
  • Freshly grated nutmeg
  • 2 tablespoons Grana Padano, grated

For the sauce:

  • 2 tablespoons extra-virgin  olive oil
  • 2 shallots, diced
  • 3 courgettes, thinly sliced
  • Salt
  • 9 ounces Gorgonzola cheese
  • Freshly ground pepper

 

Instructions

I used this recipe to make the gnocchi. Make the gnocchi according to instructions.

Bring a large pot of water to a boil to cook the gnocchi.  This will take about 3 minutes – they’re ready once they float to the top.

In a large pot, warm the olive oil and add the shallots, and the courgettes. Cook for 5 minutes. Season with salt, pepper, and simmer for 5 minutes. Add the Gorgonzola to the pan and once it’s melted add the cooked gnocchi. Let the ingredients combine for 1-2 minutes and then serve. Enjoy!