This dish is super creamy tasty and very rich. My mum used to make this for dinner and I have great memories of it as a family meal. In revisiting this, we found that this is really too rich as a standalone dish however, I think it is a great small starter for a dinner party.
|Cooks in: 20 minutes||Feeds: 4|
|Effort: Easy||Price: Medium|
- Gnocchi – I used shop bought as this was a mid-week meal, but you can make your own.
- Good quality peppery Gorgonzola
- 4 Chestnut mushrooms
- 1 large handful of cubed pancetta or lardons
- A good splash of double cream
- A pinch freshly grated nutmeg
- Put a large pan of water on to boil.
- Lightly pan fry the pancetta or lardons over a medium heat. Do not use oil and let the lardons brown slowly,
- Add the chopped chestnut mushrooms and let the mushrooms reduce in size.
- Meanwhile, crumble the Gorgonzola into a saucepan and add the double cream. Melt the Gorgonzola over a low heat and stir continuously with a wooden spoon until the sauce is creamy. Add the nutmeg.
- Add the Gnocchi to the boiling water and cook for a couple of minutes until the Gnocchi float.
- Drain and fry lightly then add the mushroom and lardons. Pour the sauce over.
You can add crumbled toasted walnuts to the top for texture and crunch.
For a good fresh side, serve with a rocket salad made with a nut oil and red wine vinaigrette.
If you are serving this as a starter, serve a very small portion and pair with a lighter main