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Creamy Gorgonzola Gnocchi with Tarragon

Creamy Gorgonzola Gnocchi with Tarragon

This Creamy Gorgonzola Gnocchi features pillowy gnocchi coated in a rich gorgonzola cream sauce accented with fresh tarragon and a kiss of honey.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 3 shallots sliced into half-moons
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2½ cups milk I used 2%
  • 1 tbsp Dijon mustard heaping
  • 1 tsp salt
  • 125g (4oz) Gorgonzola plus more for serving
  • 700g (1 1/2 lbs) potato gnocchi
  • ¼ cup fresh tarragon finely chopped
  • ¼ cup honey

Equipment

  • 1 Large Cast Iron Skillet

Method
 

  1. Heat olive oil in a large cast-iron skillet until shimmering. Add the shallots and a pinch of salt. Reduce the heat to low and sauté until the shallots are softened. Transfer the shallots to a bowl and set aside.
  2. Melt the butter in the skillet and add the flour. Whisk to combine to form a roux. Slowly whisk in the milk until fully integrated into a smooth sauce. ** Simmer for a minute or two.
  3. Stir in the shallots, mustard, and salt. Tear the Gorgonzola into chunks and add them to the sauce. Stir until the cheese melts completely.
  4. Pour the gnocchi into the sauce and toss to coat. Bring back up to a simmer and let cook for 5-7 minutes or until the gnocchi is nice and fluffy. Take the skillet off of the heat and stir in the tarragon.
  5. Spoon the gnocchi onto plates. Top with additional chunks of gorgonzola and drizzle with honey. Serve immediately.

Notes

** The sauce will look a little thin at this point. Don't worry, it will thicken later on.