The Gorgonzola sauce punches with a lot of big flavours, so I’ve paired it with a tomato salad to balance the cheese's intensity, so don’t leave it out.
- 1½ cups fresh ricotta cheese, drained
- 75 g (½ cup) strong ‘00’ flour, plus extra
- 3 egg yolks
- 150 g freshly grated Parmigiano-Reggiano, plus extra to serve
- ½ cup finely chopped continental parsley
- 1/8 tsp finely grated nutmeg
- 1½ tbsp sea salt flakes
- 1 tsp freshly ground pepper
- 200 g Gorgonzola Piccante, at room temperature
- 125 ml (½ cup) full-cream milk
- 50-100 g unsalted butter, cubed
- 1 tsp sea salt flakes
- 2 garlic cloves
- 150 ml thickened cream
- 3 large tomatoes, roughly diced
- 1 red onion, thinly sliced
- 2 tbsp olive oil
- 1 tsp dried oregano
- 60 ml (¼ cup) sherry vinegar
- finely chopped chives
- 1 handful walnuts halves
- 1 lemon cheeks
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
For the tomato salad, combine all of the ingredients in a bowl, except the vinegar. Just before serving, add the vinegar and season with salt and pepper.
For the sauce, place the Gorgonzola, milk, butter and salt in a large non-stick frying pan over low heat, stirring to combine and mashing the cheese with the back of a wooden spoon. Add the garlic cloves. Cook for 1-2 minutes until the sauce has a dense, creamy consistency. Grate in some nutmeg and stir. Take off the heat until you’re ready to serve the gnocchi.
For the gnocchi, place the ricotta and the flour in a large bowl and combine well. You may need to add a little more flour, a tablespoon at a time, if your ricotta is very wet. Add the egg yolks, one at a time, then the parmesan, parsley, nutmeg, salt and pepper and gently stir to combine, making sure not to overmix the dough. Check for seasoning.
Lightly flour a work surface. With lightly floured hands, divide the mixture into four. Roll out each portion to a thin log, then cut each log into walnut-sized gnocchi.
Bring a large saucepan of water with 1 tbsp salt to the boil.
Drop the gnocchi, 5 to 6 at a time, into the boiling water and cook until they float to the top. Remove with a slotted spoon and transfer to a warmed platter to keep warm.
When you’re ready to serve, reheat the sauce over medium-low heat, add the cream and warm through. Remove the garlic cloves. Add the gnocchi to the sauce and gently toss to coat and warm through.
Divide the gnocchi among bowls, sprinkle generously with parmesan, chives and walnuts and serve with lemon cheeks and the tomato salad on the side.
Photography, styling and food preparation by China Squirrel.
This recipe is from The Chefs' Line - a brand new series airing weeknights at 6pm on SBS. Can the passion of a home cook beat the skills of a professional chef? Missed all the action? Catch-up online and get all the recipes #TheChefsLine.
This recipe has been edited by SBS Food and may differ slightly from the series.