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.
Gnocchi in a Gorgonzola Sauce Topped with Fried Mushrooms
Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes Servings: 2
ingredients
- 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)
directions
- Heat the butter in a pan.
- Add the mushrooms and fry until just caramelizing.
- Set the mushrooms aside.
- Melt the butter in the pan.
- Add the gnocchi, fry until golden and remove from heat.
- Add the cheeses to the bechamel sauce and heat in a small sauce pan until the cheese melts.
- Add the parsley and remove from heat.
- Toss the gnocchi and the gorgonzola sauce.
- Top with the fried mushrooms and garnish with parsley and parmigiano-reggiano.
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