Macaroni With Gorgonzola and Walnut Sauce Recipe

Name: Macaroni With Gorgonzola and Walnut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300 g macaroni noodles; salt; 100 g shallots; 2 garlic cloves; 100 g rocket (arugula); 300 g gorgonzola; 60 g walnut halves; 1 tablespoon walnut oil; 14 liter milk; fresh ground pepper

Servings: persons

1
Cook macaroni al dente
2
Peel and finely chop the shallots and garlic.
3
Wash and dry the rocket and tear up into slightly smaller pieces
4
Cut the Gorgonzola into small cubes/chunks.
5
Roughly chop the walnut halves.
6
Fry the shallots in hot oil until clear.
7
Add garlic, Gorgonzola, and milk.
8
Allow to simmer until all the cheese has melted, whilst constantly stirring.
9
Stir in the walnuts and rocket/arugula and season with salt and pepper.
10
Drain the macaroni.
11
Mix into the sauce and garnish with viola blossoms.

2610

kcal

Calories

119

Fat

250

Carbs

121

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 300 g macaroni noodles, salt, 100 g shallots, 2 garlic cloves, and more.

Yes, Macaroni With Gorgonzola and Walnut Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Macaroni With Gorgonzola and Walnut Sauce

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