Who doesn’t love a good, comforting gnocchi? And when you add in some triple cheesiness and create three-cheese gnocchi, you’ve got a winner. This is the perfect dish for when you’re craving something creamy, rich and filling.
- 280g ricotta
- 30ml (2 tbsp) Parmesan, freshly grated
- 3 large egg yolks
- 60ml (¼ cup) semolina
- 2,5ml (½ tsp) ground nutmeg
- salt and freshly ground black pepper, to taste
- 20ml (4 tsp) butter
- 60ml (¼ cup) double cream
- 125g Gorgonzola
- 45ml (3 tbsp) fresh flat-leaf parsley, roughly chopped
Mash the ricotta with the Parmesan, egg yolks, semolina and nutmeg. Season and mix well to combine.
On a lightly oiled surface, roll this mixture into thin rolls about 1cm in diameter. Cut each roll into gnocchi pieces about 2cm long.
For the sauce, melt the butter with the cream in a saucepan, add the Gorgonzola and cook over very low heat until smooth and well combined.
Drop the gnocchi into a large pot of boiling salted water and simmer until they rise to the surface. Remove with a slotted spoon and set aside to drain.
Serve the gnocchi hot with the sauce, sprinkled with the parsley.
To drink: Spy Valley Sauvignon Blanc 2008 (New Zealand), vibrantly fruity with plenty of acid to cut through rich dishes.