Gnocchi Con Gorgonzola Recipe
house ricotta gnocchi, gorgonzola cream, figs, toasted walnuts, fried sage
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Ingredients
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Ricotta Gnocchi
Gorgonzola Cream Sauce
Toppings & Garnish
Method
Ricotta Gnocchi
- 1
Drain ricotta
Line a fine mesh strainer with cheesecloth or paper towel and set over a bowl. Spoon ricotta into the strainer and let drain in refrigerator for 30–45 minutes to remove excess moisture. This prevents soggy dough.
- 2
Make dough
Transfer drained ricotta to a large bowl. Add egg yolk, grated Parmesan, salt, and pepper. Stir to combine. Add 3/4 cup of the flour and gently fold until a soft, slightly sticky dough forms. Add remaining flour by the tablespoon only as needed — the dough should be soft and pliable but not wet.
- 3
Shape gnocchi
Lightly flour your work surface. Divide dough into 4 portions. Roll each into a 3/4-inch diameter rope. Cut ropes into 1-inch pieces. If desired, roll each piece over the back of a fork to create ridges. Place formed gnocchi on a lightly floured tray.
- 4
Cook gnocchi
Bring a large pot of salted water to a gentle boil. Working in batches to avoid crowding, drop gnocchi into the boiling water. Once they float (about 2–3 minutes), use a slotted spoon to transfer them to a tray. In a large sauté pan, melt 2 tbsp butter over medium heat and lightly brown the gnocchi for 1–2 minutes to develop a slight crust. Keep warm while you make the sauce.
Gorgonzola Cream Sauce
- 5
Heat cream
In a medium saucepan over low–medium heat, combine heavy cream, milk, and 1 tbsp butter. Warm gently until small bubbles form around the edge — do not boil.
- 6
Melt cheese
Add crumbled Gorgonzola to the warm cream a handful at a time, whisking until smooth and fully incorporated. Maintain low heat to avoid separation. Season with 1/4 tsp salt and 1/4 tsp freshly ground black pepper. If sauce is too thick, thin with up to 2 tbsp additional milk.
- 7
Toppings & Garnish
- 8
- 9
Fry sage leaves
Pour vegetable oil into a small sauté pan to a depth of about 1/4 inch and heat over medium-high until shimmering but not smoking (about 325–350°F if using a thermometer). Pat sage leaves dry. Fry sage leaves in batches for 8–12 seconds until they crisp and darken slightly. Use a slotted spoon to transfer to paper towels to drain. Sprinkle with a little salt while still hot.
- 10
Assemble and serve
Divide gnocchi coated in Gorgonzola cream among 4 warmed plates (serves 4). Arrange quartered figs on top and sprinkle with toasted walnuts. Garnish with 3 fried sage leaves per plate. Finish with a light drizzle of good olive oil (optional) and a grind of black pepper to taste. Serve immediately.