Fried gnocchi in gorgonzola sauce with mushrooms
4 servings
30 minutes
Fried gnocchi in gorgonzola sauce with mushrooms is a true gastronomic delight from European cuisine. The soft and airy gnocchi acquire an appetizing crispy crust after being fried in butter. Aromatic mushrooms, slightly caramelized, add depth of flavor. All of this is combined with a delicate, velvety béchamel sauce where the tangy gorgonzola and exquisite parmesan dissolve to create a rich, creamy ensemble. The finishing touch is fresh parsley that refreshes the dish and adds a light herbal note. This dish is the perfect choice for a cozy dinner or romantic evening, offering a blend of rich flavors and refined texture.
1
Melt 1 tablespoon of butter in a pan, add thinly sliced mushrooms, and fry for a while until the mushrooms start to caramelize. Transfer to a plate.
- Butter: 2 tablespoons
- Fresh mushrooms: 120 g
2
Melt the remaining butter in a pan. Add the gnocchi and fry until golden brown, then remove from heat.
- Butter: 2 tablespoons
- Gnocchi: 800 g
3
In a small saucepan, mix the béchamel sauce and both cheeses. Place over low heat and stir until the cheese melts. Add parsley and remove from heat.
- Bechamel sauce: 1 glass
- Gorgonzola cheese: 0.3 glass
- Grated Parmesan cheese: 30 g
- Chopped parsley: 1 tablespoon
4
Toss the gnocchi with the sauce, sprinkle with mushrooms, and serve.
