Gorgonzola Gnocchi with Caper Berries (Printer-Friendly Layout)
Soft gnocchi and creamy Gorgonzola sauce meet bright caper berries and rucola for a flavorful Italian delight.
# Ingredients You'll Need:
→ Main Components
01 -
500 g potato gnocchi
02 -
120 g Gorgonzola cheese, crumbled
03 -
150 ml heavy cream
04 -
2 tablespoons unsalted butter
→ Accents and Garnish
05 -
60 g caper berries, drained and sliced
06 -
30 g fresh rucola (arugula) leaves
07 -
Salt, to taste
08 -
Freshly ground black pepper, to taste
09 -
1 small garlic clove, finely minced (optional)
# Step-by-Step Instructions:
01 -
Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, approximately 2–3 minutes. Use a slotted spoon to transfer the gnocchi to a plate and set aside.
02 -
In a wide sauté pan over medium heat, melt the butter. If using garlic, add and sauté until aromatic, about 1 minute.
03 -
Pour in the heavy cream and bring to a gentle simmer. Add the crumbled Gorgonzola and stir until the cheese is fully melted, forming a smooth, creamy sauce.
04 -
Taste and adjust the sauce with salt and freshly ground black pepper. Exercise restraint, as both Gorgonzola and caper berries are naturally salty.
05 -
Return the cooked gnocchi to the sauce. Fold gently until all the pieces are well coated.
06 -
Add the sliced caper berries to the pan and gently stir to distribute evenly throughout the gnocchi.
07 -
Transfer the gnocchi and sauce to serving plates. Garnish generously with fresh rucola leaves. If desired, finish with a sprinkle of toasted pine nuts for added texture.
# Extra Tips and Tricks:
01 -
For the most balanced flavor, use mild Gorgonzola dolce, and serve immediately to preserve the sauce's creamy texture.