This is a pretty easy recipe that won’t miss to impress your guests, especially if they like gnocchi. If done properly the flavors will blend and the sweetness of the zucchini will milden the pungent taste of the gorgonzola. Let’s start, you’ll need 2 pans and a pot of boiling water for the gnocchi.Ingredients:
- 2 medium zucchini
- 1/4 lbs (125g) Gorgonzola Dolce
- 1/2 cup of walnuts (chopped)
- 3 garlic cloves
- Dry sweet red pepper
- Crushed Chili pepper
- Parmigiano Reggiano
- 250g Potato Gnocchi
- Extra Virgin Olive Oil
Cut to zucchini in 4 toward its length and then perpendicularly (4mm tick). Put them in a pan with EVOO, the garlic cloves, the spicy and sweet peppers and turn the flame to mid-high. Move the zucchini frequently until they get golden brown on each side. Don’t burn them. Meanwhile, bring a pot of water to a boil. As the zucchini are almost ready, cut the Gorgonzola into cubes and put it in a small pan, low flame. Let the gorgonzola melt. Chop the walnuts. As the water boils, throw the gnocchi in until they float (that’s how you see if gnocchi are done).
Remove the garlic form the zucchini, add the gnocchi, the melted gorgonzola and the walnuts. Mix it well, if it’s too thick add some of the cooking water of the gnocchi. It should result creamy, but not too watery. Sprinkle with Parmigiano and bring to table. Eat while still warm.