Easy Gnocchi

DAY 25

of the 30-Day Blog Challenge, 2011

Gnocchi with gorgonzola sauce and broccoli

Here's a super-easy recipe to try for the weekend. I started making gnocchi with gorgonzola sauce a while back, and this year, I've made it with broccoli for a veggie kick. Believe me when I say that this dish featuring the chewy, savory potato dumplings takes less than 20 minutes to make. Walnuts give this dish its heartiness and touch of crunch.

You'll need:
2 tsp olive oil
minced garlic (as much or as little as you want)
2 to 3 walnuts, chopped (you won't need much)
1/2 cup to 1 cup cooked gnocchi (see instructions below)
gorgonzola crumbles (as much or as little as you want)
milk
salt and pepper
red pepper flakes (optional)

Boiling instructions:
Follow package directions, which will most likely tell you to boil some water in a pot. If you're doing just one or two servings, you won't need much. The gnocchi is ready when each one floats to the top. Drain and set aside. Reserve a little bit of the water to add to the sauce.

1) Sauté garlic in olive oil until fragrant. Do not overbrown. Add walnuts.

2) Toss in gnocchi and cook for a minute or two, until slightly toasted.

3) Add gorgonzola cheese crumbles and cook until slightly melted.

4) Stir in milk and pasta water and simmer until saucy.

5) Serve in a bowl with crusty bread for dunking in the cheesy sauce.

You may have noticed that I didn't include the broccoli in the above instructions. There are many ways to add it in. First, you can add florets at the sauté stage. Second, you can pre-blanch/boil the broccoli in the water you used for the gnocchi. Third, you can cover the florets with a damp paper towel and microwave for a minute.

Buon appetito!