Gorgonzola
Charcuterie

Gorgonzola

6.30
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Where this dish comes from

Gorgonzola is Italy's oldest documented blue cheese, with records of production in the town of Gorgonzola (near Milan) dating to at least the 11th century, though some accounts push the origin to the 9th century. For centuries it was a local Lombardy product; industrial production expanded its reach in the 19th century and it earned DOP protection in 1996. The pairing of Gorgonzola with potato gnocchi is a Lombard and Piedmontese tradition that capitalizes on the cheese's intense umami — the mild, starchy gnocchi absorbs the sauce while the blue funk stays in the foreground.

Make it at Home

Gorgonzola, the way we make it

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For the Potato Gnocchi

Ingredients
  • 1kg russet potatoes, unpeeled
  • 200g 00 flour
  • 1 large egg
  • 8g kosher salt
  • Pinch of nutmeg
Instructions
  1. 1

    Bake potatoes whole at 400F until tender, about 1 hour.

  2. 2

    Peel hot, rice onto surface, steam 5 minutes.

  3. 3

    Add flour, egg, salt, nutmeg. Bring together gently.

  4. 4

    Roll, cut, ridge. Cook in salted water until float + 30 seconds.

For the Gorgonzola Cream

Ingredients
  • 400ml heavy cream
  • 200g Gorgonzola Dolce DOP, crumbled
  • 60g unsalted butter
  • 30g shallot, minced
  • 60ml dry white wine
  • 5g kosher salt
  • 2g white pepper
Instructions
  1. 1

    Sweat shallot in butter over medium until soft, 3 minutes. Add wine, reduce by half.

  2. 2

    Add cream. Reduce by one-quarter, about 10 minutes.

  3. 3

    Remove from heat. Add Gorgonzola in pieces. Stir until smooth. Use Gorgonzola Dolce -- the aged Piccante will not melt cleanly.

To Assemble

Ingredients
  • Potato gnocchi (from above)
  • Gorgonzola Cream (from above)
  • Toasted walnuts, roughly chopped
  • Parmigiano-Reggiano DOP, for shaving
  • Flat-leaf parsley, chopped
Instructions
  1. 1

    Cook gnocchi until they float, then 30 more seconds. Reserve pasta water.

  2. 2

    Heat Gorgonzola Cream in a wide pan. Loosen with pasta water until flowing.

  3. 3

    Add gnocchi. Toss gently 30 seconds.

  4. 4

    Plate. Scatter toasted walnuts generously. Shave Parmigiano across top. Finish with parsley. Serve immediately.

Matteo's · Senoia, GA
Matteo's70 Main St, Senoia, GA6785523919
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