A kitchen in lockdown: Gnocchi al Gorgonzola

March 27, 2020

Some days are better and some not.


I never realized how much I miss my friends until I have come to face the thruth that no, I can't hop an a car and drive this 7 minutes ride that would lead me to the craziness of my beloved company.


 It is true I do not go that often, I can't drink as much as I used to, I can't eat that much and truly I enjoy so much sitting on the couch next to the man of my life (and sometimes fall asleep watching his beloved reruns of tennis games, soccer events and motorcycle races).


But the mere fact that I can't go and see Ele, Carmen, Maria, Annamaria Anna, Vero, Nicola and all the rest of my friends, whenever I want to, makes me sad, so here comes the internet, I have never done so many videocalls befor.


I have resolved to call my family and my friends only via video, and almost every evening we have a group chat with some friends or others.

It helps, a lot.



I try to "cheat " and tell kids and Mario that this is a video conference, but they just roll their eyes at me, and laugh me off, when it's dinner time I hear them screaming..."E' prontooooo!", "it's readyyyyyyy!" quickly tell my friends a rushedup I love you, and tell them I will call them tommorrow.



But I don't run to the kitchen that fast. I look at the screen and old pictures of last year, for a few moments, thanking the wifi inventor, the computer inventor, inventors of Messenger, Facebook, Whatsapp and Houseparty, and also the guy that sold me a refurbished PC, for the pure moments of joy that I am able to have through them and their work.

And for finally undertanding that the real role of all the above is: connection.


And then, go.





Ingredients for 6 ppl, gorgonzola sauce

  • 200ml cream

  • 100gr freshly grated parmigiano

  • 50gr/2oz freshly grated non aged pecorino

  • 1tbsp fresh gorgonzola

  • pepper

Grate the cheeses, and put them in the skillet you will use to season the gnocchi or the ravioli.

Put the cream on and mix well, let melt at the slowest flame possible. Stirring continuously.


Once all is melted put directly in the pasta and quickly sauté.




Ingredients for 6 ppl, gnocchi

  • 1 kg/2.2pounds old white potatoes , not new

  • 2 heaping tablespoons of pureed spinach

  • 300gr/10oz white flour

  • One egg

  • Pinch of salt

Boil the potatoes until they are fork tender.


Rice them on a flat surface and let them completely cool off.


If you are not sure that the potatoes you have are old, rice them the night before, dust them with a little flour and cover them with a cloth, DO NOT keep them in the fridge.


Put the potatoes on a flat surface and mix in, folding like it was a normal dough, all the flour, the spinach puree and one egg.


The mix should be dry on the surface but wet inside. Cut it in smaller piece and roll it into a half inch thick roll, cut it in 1/3 of inches pieces. Push gently each one on the back of a fork, so to create a rimmed pattern. Or on the rigagnocchi (easily avauilable on the web)


Rest them on a flat surface dusted with semolina flour (it doesn’t clump on the gnocchi).


When water boils put  them in batches in the water, fish them out with a slotted spoon as soon as they surface.


Put them in the skillet with the sauce, mix them with the handle of two tablespoon only when they are all cooked.


Buon appetito





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