Green Gnocchi With Caduta Di Formaggio

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Servings: 4 Difficulty: Intermediate
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Creamy, herbed potato dumplings tossed in a rich Gorgonzola and Grappa sauce
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This elegant yet simple Italian dish features tender green gnocchi, likely spinach-infused, tossed in a luxurious “Caduta di Formaggio” (falling cheese) sauce. The combination of sharp, tangy Gorgonzola and rich butter creates a velvety base that coats the soft dumplings perfectly. A splash of Grappa adds a sophisticated, aromatic depth without overwhelming the palate. Finished with nutty Asiago and fresh chives, this meal offers a beautiful contrast of textures and flavors. It is an ideal choice for a romantic dinner or a special weeknight treat that feels indulgent but comes together in under thirty minutes. The earthy notes of the cheese pair beautifully with the herbal hints of the gnocchi.

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Green Gnocchi With Caduta Di Formaggio

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 363.5

Description

This elegant yet simple Italian dish features tender green gnocchi, likely spinach-infused, tossed in a luxurious "Caduta di Formaggio" (falling cheese) sauce. The combination of sharp, tangy Gorgonzola and rich butter creates a velvety base that coats the soft dumplings perfectly. A splash of Grappa adds a sophisticated, aromatic depth without overwhelming the palate. Finished with nutty Asiago and fresh chives, this meal offers a beautiful contrast of textures and flavors. It is an ideal choice for a romantic dinner or a special weeknight treat that feels indulgent but comes together in under thirty minutes. The earthy notes of the cheese pair beautifully with the herbal hints of the gnocchi.

Ingredients

Directions

  1. Bring a large pot of generously salted water to a rolling boil.
  2. In a large skillet or sauté pan over low heat, mash the Gorgonzola and butter together until completely smooth and melted.
  3. Stir in the Grappa and simmer gently for 4 minutes, allowing the alcohol to cook off slightly while the sauce thickens.
  4. Add the green gnocchi to the boiling water and cook until they float to the surface, indicating they are done.
  5. Using a slotted spoon or strainer, remove the gnocchi from the water and transfer them directly into the skillet with the cheese sauce.
  6. Toss the gnocchi gently over medium heat to coat evenly, then stir in the grated Asiago and chopped chives.
  7. Remove from heat and serve immediately in warmed bowls.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 363.5kcal
% Daily Value *
Total Fat 40.5g63%
Saturated Fat 25.5g128%
Cholesterol 107.5mg36%
Sodium 322.5mg14%
Total Carbohydrate 1.2g1%
Dietary Fiber 0.5g2%
Sugars 0.7g
Protein 0.7g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Be careful when adding Grappa to the pan; if you wish to flambe it, do so briefly before simmering, but ensure the flame is extinguished before adding the gnocchi.

If you cannot find green gnocchi, standard potato gnocchi work well, though they will lack the spinach flavor.

For a milder cheese flavor, substitute half of the Gorgonzola with Fontina or mild blue cheese.

Serve immediately while the cheese is still melty and the gnocchi are hot. This dish does not reheat well as the gnocchi can become mushy.

Ensure the gnocchi are drained well to prevent the sauce from becoming watery.

Keywords: gnocchi, green, gorgonzola, grappa, asiago, chives, italian, vegetarian, cheese, main course, spinach, potato, saute, quick dinner, comfort food, easy recipe, dinner party, herb, butter, rich
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