Polenta gnocchi with gorgonzola
4.5
Soft gnocchi made by combining polenta with semolina flour for a rustic and hearty texture. The sauce is a creamy mixture prepared by melting gorgonzola in well-heated liquid cream. The dish is finished with chopped walnuts for added crunch. A pinch of black pepper adds the final aromatic touch to this rich and comforting first course
Yield:
2 servings
Total time:
40 min
Preparation time:
30 min
Cooking time:
10 min
Difficulty:
Cost:
Tools:
Bowl, Pan, Pot
Weight per serving:
410 g
Energy:
785 Kcal
Carbohydrates:
67 g
Fats:
47 g
Proteins:
28 g
Tennis:
1 h 35 min
Allergens:
Milk, Gluten, Eggs, Tree nuts
Diet:
Vegetarian
Pairing:
Prosecco
Occasion:
Sunday lunch
Ingredients
Portions for 2 servings
2
For the gnocchi
For the sauce
Method
It takes steps in 40 min
Storage
Store cooked and dressed gnocchi in an airtight container in the refrigerator for up to 2 days.
You can also freeze raw gnocchi on a tray and then transfer them to a freezer bag to store for up to a month.
Cost
The recipe uses inexpensive staple ingredients such as polenta and flour, balanced by more premium cheeses. The overall cost is moderate but influenced by the quality of the gorgonzola and parmesan chosen
Health
This recipe has a high calorie and saturated fat content due to the combination of gorgonzola and cream. Given its energy density and sodium content, it is considered quite heavy to digest
Author
Editorial staff - Luca M.
4.5
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