GNOCCHI GRATIN WITH GORGONZOLA AND MUSHROOM
Experience the perfect balance of earthy mushrooms and tangy gorgonzola in this comforting gnocchi gratin.
Elevating the simple
The easiest ingredient to cook with, is for me obviously, the gnocchi! These small, pillowy dumplings made from potatoes and flour have been a staple in Italian cuisine for centuries, and for good reason. Not only are they incredibly versatile, but they also have a unique and satisfying texture that pairs well with a wide variety of flavours and ingredients.
When it comes to cooking with gnocchi, I highly recommend using the fresh, supermarket-bought variety. You may make them from scratch but for a speedy recipe, the end result is well worth it.
In my own kitchen, I like to keep things simple when it comes to gnocchi. A bit of crème, a bit of gorgonzola, and a bit of mushrooms are all I need to create a delicious and satisfying dish. The creamy, tangy gorgonzola pairs perfectly with the earthy mushrooms, while the crème adds a rich and decadent touch. All of these little bits come together to make a perfect pairing with the gnocchi.
Discovering the delights of gnocchi with Carso Vitovska
The Carso Vitovska I present to you for the recipe of gratin is a white wine from the Carso Friuli Venezia Giulia regions of Italy and Slovenia. The Carso is in the hills of the Trieste area and is known for it’s orange wines and its unique terroir, which is characterized by a mix of limestone, clay and sandstone soils. This region is also known for its diverse climate, which ranges from Mediterranean to Alpine, and allows for a wide range of grape varieties to thrive.
The Carso Vitovska is made from the indigenous grape variety Vitovska, which is an ancient Slovenian grape variety. Vitovska is a cross between Prosecco grape and Malvasia Bianca Lunga.
The Carso Vitovska is making nowadays a comeback and is gaining popularity due to its unique characteristics and its ability to pair with different type of dishes, especially with creamy and rich gratins, like my Gnocchi with Gorgonzola and mushrooms.
This wine is considered a rare gem and is highly sought after by wine enthusiasts, it’s made in small quantities and you can find this wine only in the Carso region, which makes it even more special.
So, next time you’re looking for an easy, delicious and elegant meal, give the little gnocchi a try!
Do not forget to leave a comment and let me know how it turned out! And if you have any variation of this recipe that you would like to share, I would love to hear it. Be sure to check out my other easy-peasy recipes on the blog for more culinary inspiration!
Happy cooking and bonne dégustation!
Sixtine ;)
GNOCCHI GRATIN WITH GORGONZOLA AND MUSHROOM
Ingredients
- 300 g fresh gnocchi
- 10 cl crème fraiche
- 80 g gorgonzola
- 20 g walnuts crushed
- 100 g mushrooms diced
- Butter
Instructions
- Preheat your oven to 180 °C.
- In a pan, cook the mushrooms in a little bit of butter for a few minutes. Set aside.
- Meanwhile, in a little saucepan, melt the gorgonzola with the crème. Set aside.
- Cook the gnocchi in a large volume of boiling water for 3 minutes.
- Place the gnocchi with the mushrooms in a gratin baking dish.
- Pour the gorgonzola sauce all over and sprinkle with the walnuts.
- Put in the oven for 15 minutes.
Notes
Pour 3 personnes
300 g de gnocchi frais
10 cl de crème fraîche
80 g de gorgonzola
20 g de cerneaux de noix hachées
100 g de champignons coupés en morceaux
Beurre
Préchauffez votre four à 180 °C.
Dans une poêle, faites revenir les champignons dans un petit peu de beurre pendant quelques minutes. Réservez.
Pendant ce temps, dans une petite casserole, faites fondre le gorgonzola avec la crème. Réservez.
Cuisez les gnocchis dans un grand volume d’eau à ébullition pendant 3 minutes.
Disposez les gnocchis dans un plat à gratin avec les champignons.
Versez la sauce par-dessus et répartissez les noix.
Enfournez pendant 15 minutes.
