Gnocchi in a Gorgonzola Sauce Topped with Fried Mushrooms

Gorgonzola Sauce on Gnocchi topped with Fried Mushrooms

Lately I have had a craving for Gorgozola cheese (an Italian blue cheese). I was searching the web for interesting recipes when I came across this recipe for Gorgonzola Sauce on Gnocchi topped with Fried Mushrooms that I just had to try. On the weekend I went the St Lawrence Market and got some freshly cut Gorgonzola cheese. (It is much better fresh than wrapped in plastic and sitting on a shelf for who knows how long.) I fried the gnocchi in butter so that it had a nice crisp and golden surface and a warm and chewy center. It turned out great! This is definitely a recipe that I will make again.

1 tablespoon butter
4 ounces mushrooms (sliced)
1 tablespoon butter
1 serving gnocchi (thawed before hand, if it was frozen)
1 cup bechamel sauce
1/4 cup gorganzola cheese
1/4 cup parmigiano-reggiano
1 tablespoon fresh parsley (chopped)

1. Heat the butter in a pan.
2. Add the mushrooms and fry until just caramelizing.
3. Set the mushrooms aside.
4. Melt the butter in the pan.
5. Add the gnocchi, fry until golden and remove from heat.
6. Add the cheeses to the bechamel sauce and heat in a small sauce pan until the cheese melts.
7. Add the parsley and remove from heat.
8. Toss the gnocchi and the gorgonzola sauce.
9. Top with the fried mushrooms and garnish with parsley and parmigiano-reggiano.

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