body {
max-width: 800px;
margin: auto;
padding: 1em;
text-align: justify;
background: rgb(255, 250, 229);
}
header { text-align: center; border-bottom: 2px solid black; margin-bottom: 2em; }
footer { text-align: center; border-top: 2px solid black; margin-top: 2em; padding: 1em; }
table { border-collapse: collapse }
td, th { border: 1px solid black; padding: 0.5em; }
#recipes ul { list-style-type: none; margin: 0; padding: 1em; margin-bottom: 1em }
#recipes #food { background: gold }
#recipes #dessert { background: lightcyan }
#recipes #drinks { background: pink }
Back
Gnocchi gorgonzola
Serves 2. Takes 30 mins.
- 500g gnocchi
- 3 or 4 cloves garlic
- 25 cubic cm gorgonzola
- Water in a saucepan: not too much, and no salt. We're going to use it to thicken the sauce
- Bring the water to boil and dump in the gnocchi
- Put a big knob of butter in the wok
- Crush the garlic and put it on the butter
- Pour olive oil over the top of the butter/garlic mountain
- When the gnocchi is starting to float, put the wok over medium heat
- Using a measuring cup, take a bunch of the gnocchi water
- Strain the gnocchi in a collander or sieve
- By now the butter will have melted and the garlic will be frying. Add the gnocchi to the wok
- Sprinkle over some appropriate herbs.
- Toss the gnocchi in the butter with the garlic and herbs, then let it fry until it starts to brown
- Make a clearing, pour in some pasta cooking water, and add in the gorgonzola
- When the cheese has melted, strir in the gnocchi
- Add more pasta water until the sauce is the right consistency