Saturday, 20 September 2014

Gorgonzola Gnocchi with Parsley Salad

A brace of Olive mag recipes, as often seems to be the case when I cook from it. Here we have a very simple gnocchi dish served with just as simple salad.

You could use any sort of cheese with the gnocchi but as we’re talking shop bought gnocchi here it is best to use something quite robustly flavoured, the gorgonzola works well but other blue cheeses would be equally good or maybe a herbed goat’s cheese.

The parsley salad really lifts this dish and adds a little zing. If raw red onion is a bit too pungent for you you can take the bite out of them a little by submerging the slices in a bowl of cold water. Let them sit for at least ten minutes, stirring now and then before draining and tossing with the rest of the salad.

Gorgonzola Gnocchi with Parsley Salad
serves 2

1 pack of gnocchi (400-500g depending on where you buy them)
100g gorgonzola
100g half fat crème fraîche
2 tsp red wine vinegar
1 tbsp olive oil
2 tsp capers
½ small bunch parsley, leaves only
½ small red onion, thinly sliced

Cook the gnocchi (they are done when they rise to the top of the salted boiling water, a matter of minutes), then drain and toss with the crème fraîche and cheese and tip into an ovenproof dish.

Meanwhile whisk the olive oil and vinegar together, season and then toss with the parsley, capers and onion in a small bowl. Set aside.

Grill the gnocchi until golden and bubbling.

Divide the gnocchi between two plates and scatter the salad over each before serving.

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