Melt Gorgonzola cheese in milk to prepare a delicious sauce to coat your gnocchi…
Ingredients (for 2)
- 2 cups fresh gnocchi
- 2 tbsp Gorgonzola cheese
- 1/2 cup milk
- 1 tbsp wheat flour
- 1 tbsp butter
- 1 tbsp olive oil
- salt
Directions
- Bring water with rock salt to boil in a deep saucepan and cook the gnocchi according to the package directions (as with every pasta recipe, water should be abundant)
- In the meantime, take a saucepan and melt butter at medium/low heat, without making it brown
- When butter is melted, remove from heat, stir in the flour, return to heat and continue stirring until the flour gets smooth and with a sandy but not brown color (about 4-5 minutes)
- Stir in milk at room temperature and pieces of Gorgonzola cheese, whisking constantly
- As cheese starts to melt and sauce to thick, add more milk, calibrating the quantity to get a smooth and glossy cream
- Drain the gnocchi and return them to the saucepan
- Pour the gorgonzola cream and toss to combine; serve hot!
Tips from the Chef
- You can use the same procedure to prepare any type of cheese sauce for your pasta
Cambooza 