Description
RECOMMENDED EQUIPMENT
- large frying pan
- medium frying pan
- large pot
- strainer
- sharp knife
- cutting board
Ingredients
Units Scale
SPINACH GORGONZOLA SAUCE
- 200 grams gorgonzola
- 200 grams heavy cream
- 1 tbsp butter
- 250 milliliter chicken stock
- 50 milliliter dry white wine
- 4 garlic cloves
- 1 shallot
- 50 grams baby spinach
- fresh oregano
- fresh thyme
- nutmeg, salt & pepper to taste
SALSICCIA WALNUT TOPPING
- 200 grams salsiccia with fennel
- 50 milliliter dry white wine
- 40 grams walnuts
- 2 tsp honey
- fresh oregano
- fresh thyme
- cayenne pepper, salt & pepper to taste
OTHER INGREDIENTS
- 800 grams gnocchi
- parmesan for topping
Instructions
PREPARATIONS
- Chop the shallot and garlic cloves into small, fine pieces. Take the salsiccia sausage out of its casing—either tear it into chunky bits with your hands or crumble it up, whichever feels less chaotic. Slice the gorgonzola into chunks—don’t overthink it; it’ll melt anyway. Wash the baby spinach thoroughly and spin it dry. Set everything aside.
INSTRUCTIONS
- Melt some butter in a large pan over medium heat. Toss in the shallots and cook until they’re glossy and translucent. Add the garlic and stir it until your kitchen smells incredible.
- Deglaze with a splash of white wine. Let it simmer for 1-2 minutes to let the alcohol cook off. Pour in the chicken broth and bring it to a boil. Once it boils, lower the heat to a simmer and stir in the cream. Let this dreamy mix simmer gently for 10-15 minutes while you prepare the salsiccia.
- Toss the sausage bits into a cold pan. Slowly heat it up so the fat renders out—no extra oil needed! Cook until the pieces are golden and crispy on the outside. Deglaze with another splash of white wine, simmering until most of the liquid evaporates and you’re left with a creamy coating. Toss in the walnuts, a pinch of cayenne pepper, salt, and a drizzle of honey. Stir everything and let it caramelize for 1-2 minutes. Add fresh oregano and thyme, mix, and let those flavors pop.
- Keep your cream and broth mixture on low heat. Stir in the Gorgonzola until it’s completely melted into the sauce—smooth, rich, and irresistible. Grate in some fresh nutmeg, then stir in more oregano and thyme. Add the spinach and stir until it wilts down. Keep everything warm and cozy over low heat.
- Fill a large pot with water, bring it to a boil, and add the gnocchi. Cook for 3-5 minutes, or until they float to the surface. Drain the gnocchi and toss them directly into the Gorgonzola-spinach sauce. Stir until every pillowy bite is coated in the sauce.
- Plate the gnocchi in deep bowls. Spoon the crispy salsiccia-walnut mixture on top and finish with a shower of freshly grated Parmesan.
- Prep Time: 10 min
- Passive Time: 15 min
- Cook Time: 25 min
