Gnocchi al Gorgonzola
A healthy creamy gorgonzola sauce. White wine and Greek yogurt replace the melted butter and heavy whipping cream.
A healthy creamy gorgonzola sauce. White wine and Greek yogurt replace the melted butter and heavy whipping cream.
- 1 tablespoon olive oil
- 2 cloves garlic minced
- salt and pepper to taste
- 2 ounces parmesan cheese grated
- 2 tablespoons fresh parsley chopped
- 1 package potato gnocchi (i use trader joe's)
- 8 ounces gorgonzola cheese crumbled
- 1 6 ounce container plain non-fat greek yogurt
- 5 ounces white wine (i used charles shaw pinot grigio)
- 1 tablespoon fresh thyme chopped or 1 teaspoon dried
- Carbohydrate 4.08427250106355 g
- Cholesterol 54.998074814 mg
- Fat 21.2570251577264 g
- Fiber 0.282599995063719 g
- Protein 17.9549850117489 g
- Saturated Fat 13.1651754308995 g
- Serving Size 1 1 Serving (116g)
- Sodium 1013.11651878468 mg
- Sugar 3.80167250599983 g
- Trans Fat 1.13818106068079 g
- Calories 304 calories
Step-by-step
- Prepare the ingredients for the gorgonzola sauce, then boil water and cook gnocchi as directed, while making the sauce.
- Heat the olive oil in a heavy skillet on low heat. Saute the garlic until fragrant.
- Add white wine and heat at medium temperature. As wine heats, slowly mix in greek yogurt, gorgonzola, and parmesan cheese, allowing cheeses time to melt.
- If consistency is too thick add white wine to thin it out or more cheese to thicken it.
- When sauce seems to be at the right consistency add the parsley, thyme, salt and pepper.
- Serve over gnocchi.
- Spinach, mushrooms, and asparagus are great additions to this dish either mixed into the sauce or served on top of the gnocchi.
Rebuilding Richness Without Heavy Cream
Traditional blue cheese sauces rely heavily on butter and whipping cream for body. This version substitutes plain non-fat Greek yogurt and white wine. Greek yogurt provides the necessary lactic acid tang to cut through the sharp, rich profile of crumbled gorgonzola without breaking under direct heat. Keep the skillet on low when blooming the minced garlic in olive oil. Scorched garlic imparts a bitter compound that overrides the delicate aromatics of fresh thyme and parsley.
Judging Gnocchi Doneness by Texture
Potato gnocchi does not require a thermometer to test for doneness. Drop the package contents into a large pot of aggressively salted boiling water. Watch the surface closely. Raw potato dumplings sink immediately to the bottom. Once they float to the top, wait precisely sixty seconds before harvesting them with a slotted spoon. Floating indicates the interior starch has expanded and hydrated fully, while the brief post-float boil sets the exterior.
Balancing the Plate
Gorgonzola sauce carries intense salinity and fat. Serve the pasta alongside earthy vegetables like sautéed mushrooms or steamed asparagus. These elements provide textural contrast and absorb excess sauce without overwhelming the palate.
