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Add a photoA quick and easy dish to prepare on a week night.
Raciónes: 2-4 Servings
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Ingredientes
- Gnocchi:
- 1 cup (250 g) ricotta (any liquid should be strained)
- 1 cup (140 g) all-purpose flour
- pinch of salt
- Sauce:
- 5 oz (150 g) soft, creamy Gorgonzola
- 6 oz (175 g) cream cheese
- 1/4 cup (60 ml) cream
- dash of nutmeg
- small pinch of salt
- Topping:
- 3.5 oz (100 g) shredded mozzarella
Direcciones
- In a medium bowl, mix the first three ingredients for gnocchi with a fork until dough comes together. Transfer to an unfloured surface and knead until smooth, about 1 or 2 minutes (don't worry about over kneading ... the dough won't turn rubbery). Roll into a 6" or 8" (15-20 cm) log and slice into 4 equal pieces. Keep one piece out and cover the rest under the bowl that you used to mix. Roll dough into a thin rope, about 1/2" (1 cm) to 3/4" (2 cm) thick in diameter (length is not important), and cut into 1" (2.5 cm) pieces. You can leave the gnocchi as is (which look like tiny pillows), or you can press each one with your thumb onto the tongs of a fork, and roll down to create the groove in the back. Repeat this procedure for the remainder 3 pieces of dough under the bowl. You can put the finished gnocchi on one or two dinner plates without flouring. They won't stick together. Set aside while heating the oven and making the sauce.
- Set oven to broil setting and move the rack to just below the broiler. Bring a medium pot of salted water to a boil. In the meantime, make the sauce.
- In a small or medium pot, heat Gorgonzola, cream cheese, and cream over medium heat until well blended and heated through (don't bring to a boil and make sure to stir occasionally). Season with a dash of nutmeg (no more ... it shouldn't overpower the Gorgonzola) and a small pinch of salt. Set aside.
- Once water is boiling, add half the gnocchi. Wait till they float to the top and let them cook for another 2-3 minutes until they look puffy and don't have the doughy look anymore. Remove with a slotted spoon into a bowl and cook the second batch of gnocchi.
- In a ceramic baking or quiche dish, spread 1 tablespoon of olive oil at the bottom so the gnocchi don't stick when they are broiled in the oven. Tip gnocchi into prepared dish and gently shake back and forth until gnocchi are in a single layer. Spoon Gorgonzola sauce over the top making sure to cover every gnoccho and tip with shredded mozzarella. Broil in oven until cheese is melted, golden brown and bubbly. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 473g | |
| Recipe makes 2 servings | |
| Calories 1276 | |
| Calories from Fat 773 | 61% |
| Total Fat 87.94g | 110% |
| Saturated Fat 52.3g | 209% |
| Trans Fat 0.0g | |
| Cholesterol 294mg | 98% |
| Sodium 1862mg | 78% |
| Potassium 611mg | 17% |
| Total Carbs 65.75g | 18% |
| Dietary Fiber 1.9g | 6% |
| Sugars 8.02g | 5% |
| Protein 55.77g | 89% |
