After ten days in Italy, I have to say I was very excited to have scrambled eggs for dinner tonight. There’s only so much pasta and pizza a girl can eat before the novelty well and truly wears off.
However, one of my absolute favourite meals from a restaurant in Amalfi, is Gnocchi with Gorgonzola and Walnut Sauce. I never knew something so delicious could exist.
The sauce, I warn you now, is super rich, so I recommend a side salad with this. Enjoy!
Ingredients
| Amount | Measurement | Ingredient |
|---|---|---|
| 1 | knob of | butter |
| 1 | finely chopped | onion |
| 75g | roughly chopped | walnuts |
| 1 | tablespoon | plain flour |
| 450 | ml | milk |
| 125 | grams | gorgonzola cheese |
| 500 | grams | ready made gnocchi |
| handful | fresh basil leaves |
Method
1: In a pan, melt the butter over a low heat. Add the onion, and cook gently for about 5 minutes until soft and translucent.
2: Now add the walnuts, and cook for another couple of minutes.
3: Remove from the heat, and stir in the flour, then add a little milk.
4: Return to the heat, and add the remaining milk, stirring constantly for 4–6 minutes until the sauce thickens.
5: Remove from the heat again, and stir through the Gorgonzola.
6: In a separate pan, cook the gnocchi in plenty of boiling salted water for a few minutes, or according to the packet instructions. Drain well.
7: Add to the sauce, and stir through well.
8: Garnish with the basil leaves (if using), and serve immediately with a tomato and rocket salad.
2: Now add the walnuts, and cook for another couple of minutes.
3: Remove from the heat, and stir in the flour, then add a little milk.
4: Return to the heat, and add the remaining milk, stirring constantly for 4–6 minutes until the sauce thickens.
5: Remove from the heat again, and stir through the Gorgonzola.
6: In a separate pan, cook the gnocchi in plenty of boiling salted water for a few minutes, or according to the packet instructions. Drain well.
7: Add to the sauce, and stir through well.
8: Garnish with the basil leaves (if using), and serve immediately with a tomato and rocket salad.
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