For my birthday this year. . .
. . . I decided that the best way to honor. . .
. . . all of my trips. . .
. . . around the sun. . .
. . . was with the foods that reminded me of some of my favorite adventures. First on the list was gorgonzola gnocchi. A staple from the year I lived in Italy, I haven't had the heart to try it at a restaurant here in the states for fear it would obscure the memory of the flavor that I loved so much. I couldn't live another year though without that utterly delicate, beautifully bold flavor though, so I took matters into my own hands and tried it out at home. With the first bite, I was back in those Tuscan hills feeling completely enthralled with the beauty and potential this crazy world can offer. Food is powerful stuff my friends.
Gorgonzola Gnocchi and Autumn Kale Salad
Start with Classic Gnocchi via Mark Bittman. . . this recipe is divine and needs no alterations.
Gorgonzola Cream Sauce:
- 4 oz gorgonzola
- 3/4 cup heavy cream
- 3/4 cup milk
- 1 tablespoon cornstarch
- Salt and fresh ground black pepper to taste
- Fresh flat leaf Italian Parsley
Salad:
- 4 baby kale
- 1/4 cup pomegranate seeds
- 1/4 cup chopped walnuts
- 3/4 cup 1/2" diced green apple
- 3/4 extra virgin olive oil
- 1/4 cup balsamic vinegar
- Salt and fresh ground black pepper to taste
Once you have your gnocchi formed (but not yet cooked) and the salted water simmering on low, pour the cream and 1/2 cup of the milk into a separate saucepan. Bring the liquid to just under a boil. Add the gorgonzola and whisk until melted. In a another bowl, whisk the remaining 1/4 cup of milk with the cornstarch until smooth. Slowly add the cornstarch mixture to the cream sauce whisking constantly. Continue to stir and heat until the sauce thickens. Remove from heat and set aside.
Chop the parsley and set aside.
Toss the salad ingredients together and salt and pepper to taste. The salad should be simple and bright to contrast the rich cream of the gnocchi dish. I would also suggest eating the salad after your main dish in the true Italian fashion. It's a great way to end the meal and allows you to fully enjoy the gorgonzola gnocchi without the influence of the other flavors in the salad.
Gently drop your gnocchi in the simmering water and remove with a slotted spoon to a large serving plate as they float to the top (this only takes a few moments). Once all of the gnocchi is cooked (you may have to do this in batches because you don't want to crowd them in the water) pour off any extra water that has accumulated on your serving plate. Then pour the cream sauce over the gnocchi while gently turning them in the sauce with a spoon until everything is well coated. Garnish with the chopped parsley and a bit of salt and black pepper and serve.
With the Kids:
|
Happy cooking!
~ Sarah
*Last time in Recipes: Chocolate Ghosts and Swirl Bark