Tasty and easy to prepare. We present the video prescription some “gnocchi al gorgonzola” a typical pasta from Northern Italy but famous in every region. Because you know when you learn how to do it, everything becomes easy. But this variety of gnocchi doesn't always come out well. Their preparation and processing requires, in fact, a detailed procedure. The goal is to avoid that the final result is "callused". For this reason the gnocchi from their preparation must be soft and moist. But before presenting our video recipe, we will tell you some curiosities about this gastronomic specialty.
Gnocchi, the curiosities of the gorgonzola variant
The gnocchi have a very ancient origin. It is said that when the potatoes imported from the American continent arrived in Europe, families began to cook them. In fact, gnocchi are commonly made with potatoes. There are many variations in the various regions of Italy. Roma, for example, they represent the traditional Thursday dish. The Roman saying is known "Laugh, laugh, that mom made gnocchi". In Campania they are known as "strangulaprievete" and are cooked on Sundays. In Piedmont the variety made with butter and cheese toma in the dough.
Gnocchi with gorgonzola are well known especially in Lombardy. It is said that this curious and tasty variant of cheese was born from a love. A drover in love, distracted by his fiancée, forgot his cheese and found it covered with green veins. In the town near Milan, from which this cheese takes its name, a festival is held every year to celebrate its goodness. In fact, gorgonzola is a DOP cheese originating in the province of Milan and its historical production areas are the Lombard provinces of Milan, Como, Pavia and Novara. Gorgonzola has an intense taste and not everyone likes it. But paired with the gnocchi it is a truly amazing result.
Here is the video recipe of gorgonzola gnocchi prepared by chef Andrea Ruisi for our partner “I love Italian food”, a video made by Giacomo Galuzzi.
The preparation
Place the peeled potatoes in a pot full of water. Cook the potatoes for at least thirty minutes. Then it is necessary to drain them and deprive them of their peel. Mash the potatoes with a special potato masher. The next step is to add flour to the mashed potatoes and knead the dough with your hands. Then roll it out up and form strips from which to obtain small pieces of gnocchi. They can be left smooth or striped using a special "rigagnocchi", wooden utensil like those that were once used. Or help yourself with a fork.
Let's prepare now the gorgonzola-based dressing. Cut a slice of spicy gorgonzola into small pieces. Heat the milk and the gorgonzola. In the meantime, let's cook the gnocchi. In a pot full of water, add the salt and pour the gnocchi. As soon as they reach the surface, they must be drained. The freshly cooked gnocchi are then added to the casserole where we had prepared our gorgonzola-based sauce. Mix everything for a few moments and then serve them still hot on a plate. Our gnocchi with gorgonzola are ready to be tasted.
Here are the ingredients for four people: 600 grams of potatoes, 100 grams of flour 00, 150 grams of spicy gorgonzola. Milk and salt as required.
