Wednesday, May 25, 2011

Gnocchi Al Gorgonzola.....The Second Course



Gnocchi Al Gorgonzola Courtesy of Google On Wikipedia
There are two types of Gnocchi. Those made with potato and flour, and those with semolina. Those made with semolina were originally made in the Northern Part of Italy, but
then they became a specialty of Rome. They were then called Gnocchi Alla Romana.  Therefore whenever we talk of Gnocchi we have to specify which type: di Patate or Alla Romana.



 
Unfortunately I was so busy preparing all my dishes that I forgot to take pictures.  So this picture from Wikipedia on Google will have to do.
Furthermore I did not start from scratch.  I bought ready made packed under vacuum from the supermarket.
For 12 persons you will need 80 -100 gms of gnocchi per person.
-   1 kg of gnocchi uncooked.
-  500 gms. of Gorgonzola Cheese.


File:Cheese 15 bg 050306.jpg
Courtesy Of Wikipedia On Go
-  100 gms of freshly grated Parmesan cheese.
Parmesan Cheese Courtesy Of Wikipedia On Google
-  1 liter of fresh cream.
-  Pepper mill for green pepper.
Method:
-  Bring to a boil 10 liters of water.
- Only when water boils throw in 3 table spoons of kitchen salt.
-  Add the gnocchi which will sink to the bottom.  No worry.  Stir a couple of times with a wooden spoon.
-  Let boil till all the gnocchi rise to the surface.  Try tasing one.  They should be ready.  5-7 minutes total.
-  Meanwhile in a separate pot, add your cream, gorgonzola cheese, freshly grated parmesam, a few turns of the green pepper mill, and let gorgonzola melt and stir.  When mixed well, add the steaming hot strained gnocchi. Stir a couple of times. Cover.  Always save some water from the boiling of the pasta just in case you need it for the sauce.
-  3 minutes later stir again for more coating with the sauce.
-  One last stir when ready to serve each plate.
Sprinkle some more green pepper, and serve.
Bon Appétit,
Stelio 
Read more: http://www.blogdoctor.me/2007/02/expandable-post-summaries.html#ixzz1QI9F1mh2