Gorgonzola Gnocchi – a delicious recipe with white wine, Heavy Cream, Chicken, Parmesan Cheese, Garlic, Salt. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
In a skillet Render the fat out of the pancetta on a medium high flame. When the pancetta is crisp remove it an reserve for later leaving as much of the rendered oils as possible in the skillet.
2
Lower the flame and add the garlic allow the garlic to soften but not brown about 1 or 2 minutes. Raise the flame to medium and add the wine. Scrap the bottom of the skillet to pick up any of the flavor from the bottom into the wine and garlic. When the wine reduces and thickens to about 1/2 to 1/3 add the broth reduce again to about 1/2 to 1/3.
3
Add the cream and bring to a simmer. Add the Gorgonzola and allow it to melt. Grate the nut meg and simmer about another minute. Add the Parmesan cheese mix well and the pancetta. Pour on top of the Knocci add the parsley and serve.
488
kcal
Calories
46
g
Fat
4
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 Lb Gnocchi, 1/2 Lb Pancetta diced, 1/2 Cup dry white wine, 2 Cups Heavy Cream, and more.
Yes, Gorgonzola Gnocchi falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
