Gorgonzola and Pork Gnocchi
I’m not saying it’s healthy, but my oh my, it’s creamy and super delicious!
Close to the borders of Italy, lush plains stretching beside knitted rivers and lakes dominate the landscape surrounding Gorgonzola. A province bound in Italian cuisine, it is home to its namesake - Gorgonzola cheese. Resembling archaic porcelain, this blue mold cheese spares little in the way of decadence and flavor. When young, it is soft and creamy, opening with nimble strokes of butter and slowly approaching a slightly acidic finish. Mature versions are stronger, piquant and deliver a pungent bite to finish.
Gorgonzola is one of the world's oldest blue-veined cheeses. The cheese is mainly produced in the northern Italian regions of Piedmont and Lombardy, Gorgonzola. Unskimmed cow's milk is used while preparing the cheese. Generally, it takes three to four months to attain full ripeness.
This cheese has a crumbly and soft texture with a nutty aroma and it can have a mild to sharp taste depending on its age. Gorgonzola Dolce (also called Sweet Gorgonzola) and Gorgonzola Piccante (also called Gorgonzola Naturale, Gorgonzola Montagna, or Mountain Gorgonzola) are its two varieties, which vary in their age.
This cheese gives a deep and flavourful kick to a dish in a super creamy sauce form, making it one of the comfiest dishes to have on a rainy day!
On olive oil saute for a minute minced garlic, then add diced pork neck and cook for a couple of minutes while stirring.
Add gnocchi and fry for a minute longer while tossing the pan around to prevent the gnocchi from sticking.
Cover with hot water, add in pieces of gorgonzola and chopped parsley and stir until the cheese melts, for about a minute or two.
Gorgonzola and Pork Gnocchi
Ingredients
Instructions
- On olive oil saute for a minute minced garlic, then add diced pork and cook for 2-3 minutes while stirring.
- Add gnocchi and fry for a minute longer while tossing them in the pan to prevent the gnocchi from sticking.
- Cover with hot water, add in pieces of gorgonzola and chopped parsley and stir until the cheese melts, for about a minute or two.
