Italian Food: Italian Recipes: How To Make Gnocchi In Gorgonzola Cheese Sauce With Garlic, Bacon And Fried Onions Adult Mac And Cheese!
"gnocchi in salsa di crema di gorgonzola con pancetta , aglio e cipolle fritte"
1 lb. frozen gnocchi
4-6 oz. thick-cut bacon. I use bacon ends and pieces as my preference cooked down.
4 Tbs. extra-virgin olive oil
2 medium-small yellow onions thinly sliced or one regular brown onion sliced.
6 to 8 cloves or more to your liking garlic minced or rough chop your choice.
Freshly ground black pepper to taste.
2 Tbs. grated Parmigiano-Reggiano for topping.
Salt for water used to cook the gnocchi.
In a large enough pot bring salted water to the boil.
Cook the gnocchi to package directions until they float about 2 minutes in most cases.
Then drain the gnocchi and set aside in a strainer or bowl covered.
Add some oil ta a skillet and fry/cook the gnocchi until nicely browned.
Remove again from the skillet and set aside in a baking dish with a cover.
In the skillet cook your bacon on medium until it is crispy brown but tender.
Transfer the cooked bacon to a plate with paper towels to soak up the grease.
Pour excess fat from the skillet.
In the same skillet heat up 2 Tbs. of olive oil on med-high heat.
Add your garlic and saute until garlic gets golden.
Remove garlic to a plate with the bacon and paper towels on it.
Add a little olive oil to skillet and add your onions.
Fry the onions until golden or a little darker to your liking.
Remove the onions and add to the plate with the fried garlic and bacon.
Now wipe the skillet and clean with paper towel.
Making The Cheese Sauce:
4 oz. Gorgonzola Cheese (Room Temperature)
1 oz. Butter
1 Tbsp. Flour
8 oz. Heavy Cream
Note: You can make a killer sauce using whole milk or even 2% if you want.
Grated Parmesan or peccorino or even mozz cheese
Cracked Black Pepper
8 oz gorgo cheese
2 oz butter
1 Tbsp. minced garlic
1 Tbsp. minced onion/shallot
2 Tbsp. flour
12-16 oz heavy cream, half and half or whole milk.
pinch of red pepper
pinch dried basil.
pinch of dried thyme.
In another large skillet add your butter and melt the butter on medium heat.
Once the butter has melted add in your flour.
Cook the flour for a few minutes constantly stirring it with a wooden spoon.
You want the flour to turn color a bit blonde to cook out the flour taste.
We are making the base to the sauce called a "Roux."
After the roux has cooked and turned color it is time to add the half and half or heavy cream.
Now you are making a bechamel sauce when the cream is added to the roux.
Switch to a wire wisk for mixing the sauce at this point.
Bring the sauce mixture to a boil on medium to medium low heat this will thicken the sauce.
You don't want to boil the sauce to quick as it will get pasty to quickly.
Once the sauce is thickened to your liking add your gorgonzola cheese.
Once the cheese is melted add in the garlic, onion, bacon mixture and mix it in quickly.
Add black pepper to the sauce and remember cream sauces LOVE black pepper.
Now you have gorgonzola cheese sauce or a sauce Mornay but instead of using Gruyere were are using gorgonzola.
Have the gnocchi in a baking dish and pour this sauce into the dish with the gnocchi.
Shake the dish around and hit with hand a little bit to mix sauce to gnocchi.
If needed use a spoon to mix gnocchi and sauce together.
Put in oven and bake at 375-400 until the dish is nice and bubbly.
Pull dish out of oven top with your desired cheese and some fried shallots'onions or garlic.
place back in oven to bake/broil at 400 until top is browned and bubbly.
Remove from oven and let rest 5 mins and then manga!https://youtu.be/_TyI-SaSGfU