Gnocchi with Gorgonzola & Pistachio
Gnocchi is great with a cheesy, cream sauce and with the added pistachio, this gives it that extra texture and flavour.
- 500g/1lb Gnocchi
- 50g/1/2 stick Butter
- 500ml/1 pint double cream/heavy cream
- 200g/7oz Gorgonzola
- 120g/1 cup Parmigiano Reggiano
- 5 tbsp crushed pistachios
- Salt & Pepper
Melt the butter and gorgonzola in a large non-stick frying pan over medium heat. When completely melted add the cream and bring to a gentle boil. Reduce heat to low. Simmer for 3 to 4 minutes or until sauce slightly thickens. Add Parmigiano Reggiano and stir to combine.
Bring a large pan of salted water to the boil. Drop in the gnocchi. Simmer for about 5 minutes until they rise to the surface, then drain and add to the sauce. Season with salt and pepper. Toss to combine. Serve with extra Parmigiano Reggiano and pistachio crumb sprinkled on top. Buon Appetito.