Gorgonzola Gnocchi

  • Recipe(s): Gnocchi with gorgonzola dolce (page 114)
  • Prep: Moderate
  • Taste: Ok

Another night, another chance to make some new recipes from the challenge. This time I was able to complete two in one by making fresh gnocchi, that was then used in another recipe. Ingenious I know….

This was the first time I had made fresh gnocchi and you know what…it was not nearly as hard as I had thought it was going to be. Does it take time? Yes, of course it does. Does it make a mess? Yes, of course it does. Does it taste better than store bought gnocchi? Yes, of course it does…more on that later though.

Aside from the time required to make fresh gnocchi and the mess that becomes the kitchen, it is a relatively easy thing to prepare. I thought the ‘dough’ came together way easier than fresh pasta dough, which is probably because you don’t need to kneed it (aside from mixing the flour in). It is much more delicate than fresh pasta though, so I was afraid to chuck it in the boiling water, fearing it would disintegrate. I used one as a tester and it came out perfect, happy days indeed. I put the rest in the fridge for 30 minutes while I started prepping the sauce.

Prepping the sauce entails the following; measure your cheese, heavy cream (read: whipping cream), and butter. Put that all into a pan on low heat, watch it melt and pick some marjoram leaves. Easy right? Had I read the entire recipe through first, I would not have started my sauce while the gnocchi were chilling, literally, in the fridge, before they jumped in the hot-tub (aka pot of boiling water). Live and learn I guess. Eventually everything made it together and the gnocchi with gorgonzola dolce was ready to eat.

One more thing before I talk about the taste of this dish. Be prepared for the gnocchi to grow in size as they cook. I didn’t account for this, so when I was cutting the dough into what looked like perfect pieces I should have cut them much smaller. Again, live and learn.

I will be upfront with you on the taste. If you do not like gorgonzola cheese, this one may not be for you. It has a very, very distinct flavour. Even though only two tablespoons of the cheese are used it really overpowered the dish. That being said, there is really nothing else in the sauce that could even compete. I could taste a hint of the nutmeg in the gnocchi itself but very little else. I mean heavy cream and butter really have no taste themselves so there was only the fresh marjoram left to add any flavour. As with the taste of the gorgonzola, if you do not care for fresh marjoram, this dish isn’t for you. I don’t mind its flavour but it is pretty strong as well. Unfortunately, between the cheese and herb, the dish was not for us.

We both thought that adding an acid to the sauce may counteract the heavy flavour of the cheese. Possibly some lemon juice or even some cherry tomatoes would serve this purpose. However, probably the best thing would be to become a fan of gorgonzola, if you are, then I definitely think you would like this dish.

Unfortunately, I will have to rate this lower on the effort to taste scale. Not because it was hard to make but because in the end we really didn’t care for it. I would definitely make fresh gnocchi again but not with this sauce.

There are a few more recipes that call for the same cheese, so we have our fingers crossed that there will be other ingredients that will mellow its overpowering flavour.

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One thought on “Gorgonzola Gnocchi

  1. I’ve been told gorgonzola or blue cheese is an acquired taste. I haven’t acquired it yet and I doubt I ever will.

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