Literally meaning “little knobs,” gnocchi dumplings are made of riced potato and flour. The dough is then rolled, one by one, over a textured surface to produce sauce-capturing ridges.
Courtesy of Master Gnocchi, this recipe combines their classic potato gnocchi with creamy gorgonzola and pears. Hailing from Treviso in northern Italy, Master Gnocchi produces fresh, yet quick-cooking gnocchi reminiscent of the homemade kind. In other words: you can have soft pillowy dumplings that taste like nonna made them in a matter of minutes.
Get the recipe for their gorgonzola gnocchi below, then pick up all the ingredients in our marketplace!
Gnocchi con Gorgonzola, Noci, e Pere
(Gnocchi with Gorgonzola, Walnuts, and Pears)
Recipe courtesy of Master Gnocchi
Yield: 2 servings
100 ml heavy cream
150 gr Gorgonzola DOP cheese, chopped
50 gr peeled walnuts
Sea salt, to taste
400 gr Master Classic Gnocchi di Patate
Heat the cream in a pan on low heat. Add the gorgonzola previously chopped and let melt. Whisk in the mixer and keep aside.
Mince the walnuts with a knife and set them aside. Peel the pears and cut them into small pieces.
Melt a knob of butter in a non-stick pan on low heat, add the walnuts, the pears, and the gorgonzola cream.
Pick up the ingredients at Eataly Toronto!