This is an ode to my dear friend Valerie. She lives in Pigna, Italy, and she showed us on the JAN Voyage how to make Gnocchi. If you would like to experience this, join me in October. and see Apricale for yourself. For now, I’m going to do a South African twist on it, using Forage And Feast’s Gnocchi, which is superb and already made.
An easy dinner in just 20 minutes!
Death by Gorgonzola Spinach Gnocchi
TIME: 20 minutes | SERVES : 4
INGREDIENTS
500g of Forage And Feast’s Spinach Gnocchi
Drizzle of Olive Oil
for the sauce
100 g of Forage And Feast’s Grana Padano, 15 months matured, grated
250 g of President’s Simonzola (available at Checkers)
100ml of cream
Black Pepper to taste
Fresh Thyme, removed from the sprig
for the garnish
100g of pine nuts
Sliced Biltong, a handful
METHOD
What I adore about this dish is its simplicity—just a handful of ingredients, yet it transforms into something spectacular in mere minutes. Begin by combining the cream, Simonzola, grated Forage and Feast’s Grana Padano (, and a few sprigs of fresh thyme in a pot. Let this mixture gently simmer on low heat, allowing the flavours to meld into a luscious, creamy sauce.
As the sauce comes together, bring a pot of salted water to a boil. Add the spinach gnocchi, cooking them for three to five minutes. You’ll know they’re ready when they float to the surface, a sign of their light, pillowy perfection.
Texture is key to any memorable dish, so take a moment to toast the pine nuts until they’re golden and fragrant.
Drain the gnocchi and immediately drizzle them with olive oil to prevent them from sticking. Pour the creamy, cheesy sauce over the gnocchi, stirring gently to coat each piece. Add the biltong and a generous grind of black pepper.
To serve, sprinkle the toasted pine nuts over the top. They add a delightful crunch that contrasts beautifully with the creamy sauce and tender gnocchi.
And there you have it—a dish that marries the rich traditions of Italian cuisine with the bold flavours of South Africa, creating a meal that’s both comforting and exciting. Bon appétit!
WATCH VIDEO
FEATURED RECIPES
