Preparation
- Bring a large pan of water to the boil and, in the meantime, cut the Gorgonzola into small cubes.
- Melt the butter in a wide frying pan over a low heat, add the Gorgonzola and let it melt, stirring gently.
- Stirring constantly, work in first the cream, then the grated Parmesan, and season the sauce with pepper and, if needed, a pinch of salt.
- Season the cooking water with 2 tsp salt, add the gnocchi and lift them out as soon as they all float to the surface.
- Drain the gnocchi well, toss them in the hot cheese sauce and serve immediately.
Drink with it
White wine · excellent match
Lugana, Soave Classico or dry Grauburgunder (Pinot Gris)
A white with body and fresh acidity stands up to the cream and butter and leaves the salty spice of the Gorgonzola in the foreground instead of masking it.
Which wine pairs with food? A simple approach to choosingRed wine · good match
Barbera d'Alba or Dolcetto, lightly chilled
Hardly any tannin but plenty of acidity: the cherry fruit stands out against the blue mould without turning metallic with the cheese.
Sweet wine · good match
Riesling Auslese or Passito
Salt and residual sugar reinforce each other, as with Gorgonzola and honey; with the whole portion, though, it quickly becomes heavy.
Which wine goes with dessert? Comparing sweetness deliberatelySparkling wine · good match
Franciacorta or Crémant, brut
Bubbles and acidity lift the thick layer of cheese and cream from the palate.
Sparkling wine, Champagne, and Prosecco: what's the difference?Pale lager · good match
Pale lager, well chilled
Carbonation and a light hop bitterness loosen the heavy sauce, and the malt stays restrained next to the cheese.
Pils or Helles: What's the Difference?