Isabella Akshay
Jul 14, 20211 min
I'm sure you guys know by know I'm a bit obsessed with gnocchi. I've shared many recipes before - from classic, to pumpkin, sweet potato, beetroot - and have many more in store.
I had frozen a batch of my eggless classic potato gnocchi when I posted the video recipe a while ago, and decided to use them today for this super creamy, dreamy dish!
The good news with frozen gnocchi (or any kind of fresh pasta for the matter) is that you can dump it in boiling water as-is, without having to defrost it. It'll be ready in no time.
400g gnocchi (homemade or store bought)
120g sweet gorgonzola cheese
1 tbsp salted butter
1 tbsp extra virgin olive oil
1 courgette, cubed small
A few fresh sage leaves
Salt to taste
Pink peppercorns to garnish (optional)
If making homemade gnocchi, just follow my Gnocchi alla Sorrentina or Classic Gnocchi recipes.
If using store bought gnocchi:
Bring a pot of salted water to a boil.
In a separate pan, heat up the oil and add the courgette and sage leaves. Sauté for 2 minutes to soften the courgette.
Season with salt and pepper, then add the butter and let it melt. Remove from the heat and add the gorgonzola, allowing it to melt.
When the water boils, throw in the gnocchi and as soon as they come afloat, they're ready. Drain them and transfer to the pan along with the gorgonzola and courgette. Mix well and serve immediately.
(Pink Peppercorn, pronounced pè·pe rò·sa)