1 Bring 2.1 qt (2 liters) of water to a boil with a pinch of coarse salt and 1 bay leaf.
2 Meanwhile, in a wide skillet, melt your cream over gentle heat, then add your cheese and whisk together. Pour in the cucumber cubes and your soybean sprouts. Don't salt it, but give it a good grind of pepper and add a grating of nutmeg, then remove from heat (2 minutes total for this step).
3 Into the boiling water add your gnocchi. Cook for 1 minute after the water returns to a boil, then drain and pour into your Gorgonzola cream. Stir gently with a large spoon to coat everything with the cream. Transfer to a warm serving dish (or give it a quick pass under the broiler) and at the last moment lay your crispy strips of speck on top.
4 *If you want to make your own gnocchi for this recipe, don't add the grated cheese: check out our recipe for Parisian-style gnocchi.
The classic mistake: whipping the cream too long and it breaks. Just melt it gently with the cheese, two minutes tops, then stop cooking. The Gorgonzola does the job of thickening all by itself. As for timing, this is a winter weeknight dish for when you come home late from work but want something warm and generous. The hot speck over cold cream at the last moment creates a contrast your guests will definitely notice.
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