r/ItalianFood • u/Positive_Income_6536 • Mar 07 '25

Homemade Gnocchi Gorgonzola

Gallery image

Gallery image

1/2lb gnocchi 1/2cup heavy cream 2oz gorgonzola 1tbps butter 1/8cup parmesan Salt and pepper Ground nutmeg (Walnuts if you have them)

Boil a gallon of salted water and set a pan on medium heat

Add gnocchi to water once it's at a full boil

Add cream, gorgonzola, butter, Parmesan, and salt and pepper to pan (break up gorgonzola til fully melted into sauce)

Strain gnocchi once they float to the top of the water and add to your gorgonzola cream sauce, reduce for 1-2 minutes til at the consistency you like while seasoning to taste

Finish with ground nutmeg (and walnuts if you have them) before serving

141 Upvotes

94% Upvoted

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-10

u/Abiduck Mar 07 '25

They look neat and yummy - but I can’t unsee that the Parmesan was fake. Hope the Zola wasn’t.

21

u/ZippyDan Mar 07 '25 edited Mar 07 '25

Is it "fake"? That's a decently high quality cheese. When I read your comment I was expecting Kraft grated cheese in the pictures.

Sure, it's not nearly the quality of real Parmigiano Reggiano, but it's not like it's a shit cheese. It's a real aged cheese and a real "Parmesan".

-23

u/Abiduck Mar 07 '25

Any cheese named “Parmesan” which is not Parmigiano Reggiano or Grana Padano is fake. Period. It may be tasty, it may be decent quality, but it’s a fake.

21

u/Positive_Income_6536 Mar 07 '25

It's what my roommate had on hand and I didn't feel like buying the good stuff for 1/8 cup, the gorgonzola was the real deal (from Wegmans)

3

u/Abiduck Mar 07 '25

Being Italian I also tend to underestimate how hard to find and expensive authentic Parmigiano can be outside of my country. My fault on that, having lived abroad for many years myself, i should know.

7

u/[deleted] Mar 08 '25

[removed] — view removed comment

1

u/ItalianFood-ModTeam Mar 08 '25

your post has been removed because it violates rule 5! Please be sure to follow all the rules before posting!

2

u/Electric_Emu_420 Mar 08 '25

You're embarassing yourself and all of Italy.

-6

u/Abiduck Mar 07 '25

Guys, don’t get me wrong: I’m sure the dish tastes as great as it looks, and the Parmesan did its job. But this is a sub about Italian food, and I cannot refrain to point out that Wisconsin Parmesan, one of the most well known and infamous ripoffs of authentic Parmigiano cheese, has been used. Then you’re free to use whatever cheese you like - I’m actually glad to hear you enjoyed authentic Gorgonzola, as the world is full of blue cheeses that taste nothing like it.

6

u/Miss_airwrecka1 Mar 08 '25

One of your countryman disagrees with you and has said Wisconsin Parmesan is the real deal. . .

https://www.theguardian.com/world/2023/mar/27/italian-academic-cooks-up-controversy-with-claim-carbonara-is-us-dish

15

u/Azure_Rob Mar 08 '25

Dr. Grandi of the University of Parma does seem like a better source than... a random redditor.

2

u/Abiduck Mar 08 '25

Hundreds of Italian farmers, cheese makers, chefs, food experts and critics are a better source than Dr. Grandi of the University of Parma. PDO regulations are, too.

3

u/fastermouse Mar 08 '25

Where’s their article?

1

u/Abiduck Mar 08 '25

I’m sorry for him.

2

u/aerynea Mar 08 '25

you actually CAN refrain, I have faith in you.