Gnocchi with Gorgonzola, Walnuts and Arugula
In my never ending quest to completely gentrify mac and cheese, I bring you this version that takes less time to make than the one in the box.
Let’s talk about gnocchi for a second, shall we? Unless you look like Sophia Petrillo or make your own gnocchi on the regular, just buy the $2 vacuum pack at the supermarket. Your version sucks. Your family and friends are just being nice when they compliment you on your soft mush gah-bidge gnocchi.
1 lb. package gnocchi
½ C reserved cooking water
1 C gorgonzola cheese
1 C walnut halves
1 C arugula (feel free to use a head of radicchio)
Punch of salt (if you have truffle salt, use it)
Lots and lots of pepper
1- Get a pot of salty water boiling.
2- Meanwhile, heat a pan over medium and toast the walnuts.
3- Boil the gnocchi for 3 minutes until they all float to the top of the water. Reserve a cup of the cooking water. Strain the gnocchi.
4- Put the cheese and water in what used to be the gnocchi pot. Set that over medium heat. Give it a stir until it melts. Add the gnocchi, walnuts, salt and pepper. Stir to coat, and taste for seasoning. Throw in the arugula.
5- How easy was that?