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Recipes
Roman-style gnocchi au gratin with sweet Gorgonzola PDO, black pepper and herbs

First Course

DIFFICULTY

Roman-style gnocchi au gratin with sweet Gorgonzola PDO, black pepper and herbs

Ingredients

  • 130 g semolina flour
  • 50 g butter
  • Salt
  • 500 ml milk
  • 1 egg yolk
  • Nutmeg
  • 200 g sweet Gorgonzola PDO
  • Black pepper
  • Fresh herbs

Preparation

  1. Start by preparing the gnocchi.
  2. Heat the milk in a pan with 1/3 of the butter, salt and a pinch of nutmeg.
  3. When it gets to boiling, pour the semolina flour and whisk.
  4. When the mixture reaches a dense texture, remove from the heat and add the egg yolk and 50 g Gorgonzola PDO.
  5. Pour the mixture on a sheet of greaseproof paper and shape in a cylinder.
  6. Wrap in paper and transfer to the fridge for 30 minutes.
  7. Once cold, cut in 1 cm slices and place on a buttered baking tray.
  8. Sprinkle Gorgonzola PDO flakes, salt, black pepper and the rest of the butter previously melted.
  9. Preheat the oven to 200° and then cook for 20 minutes. Serve the gnocchi hot and garnish with fresh herbs.