Ingredients
Scale
- 500 grams potato gnocchi
- 240 milliliters heavy cream
- 115 grams Gorgonzola cheese
- 0.25 teaspoon fine salt
- 0.125 teaspoon garlic powder
- 8 grams Italian parsley, finely chopped
Instructions
- In a medium saucepan, combine the heavy cream, Gorgonzola cheese, salt, and garlic powder.
- Place the saucepan over low to medium heat and stir gently for about 15–20 minutes, until the cheese melts and the sauce thickens.
- While the sauce is cooking, bring a large pot of salted water to a gentle boil.
- Add the potato gnocchi to the boiling water and cook them until they float to the surface, which takes about 2–3 minutes.
- Drain the gnocchi thoroughly.
- Toss the drained gnocchi in the warm Gorgonzola cream sauce until they are evenly coated.
- Transfer the gnocchi to plates and sprinkle with the chopped Italian parsley before serving.
Notes
Serve hot with a side salad or garlic bread. Use fresh Gorgonzola for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 60mg