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Lisa’s Gnocchi with Gorgonzola

Gnocchi with Gorgonzola

Da Giulio in Pelleria in Lucca, Italy is a small trattoria that Lisa’s daughter Felicia introduced her to one summer. One of Lisa’s favorite plates from the small town of Pescia is Pollo al Mattone or, Chicken with a Brick. Cooked on the grill with a brick on top, the chicken is moist and full of flavor. Da Giulio is known for its Pollo al Mattone but the real surprise when Lisa and Felicia went there for dinner was the Gnocchi alla Gorgonzola– Gnocchi with a creamy, delicate gorgonzola sauce. Lisa loved the recipe so much she reverse engineered it when she got home. It’s now a hallmark recipe in Lisa’s Italian Kitchen! Enjoy the full recipe below and watch Lisa make it on the Lisa’s Italian Kitchen Sunday Dinner channel!

Lisa’s Gnocchi with Gorgonzola Ingredients:

Gnocchi with Gorgonzola

1 – 1 ½  lb/16 – 24 oz, full sized gnocchi or gnochetti (mini gnocchi), purchased or made at home (see Lisa’s recipe for how to make gnocchi in “Whatever Happened to Sunday Dinner?”)

If you purchase gnocchi or gnochetti, make sure they are imported gnocchi from Italy

1/2 lb of imported Italian sweet gorgonzola

4 tablespoons unsalted butter

1 cup heavy whipping cream

Lisa’s Gnocchi with Gorgonzola Directions:

Fill a pasta pot of water and bring it to a boil. Drop in the gnocchi. The gnocchi will rise to the top in approximately 2-3 minutes. Meanwhile, in a large frying pan or sauté pan, melt the butter and the gorgonzola cheese, stirring constantly so it does not stick. Keep the flame low.

Gnocchi with Gorgonzola

As the gnocchi rise to the top, remove them with a slotted spoon and add the gnocchi to the gorgonzola and butter mixture. After you have coated all the gnocchi with the gorgonzola and butter mixture, slowly add the cream. Serve and enjoy!

Gnocchi with Gorgonzola

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