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Anders' Gnocchi in Cambozola Sauce

Gnocchi Anders' Way


Gnocchis in Cambozola Sauce
Gnocchis in Cambozola Sauce
Gnocchi in a good cheese sauce with a good bottle of wine and you are as close to heaven as you can get. When my wife Liz and I visited the Italian speaking part of Switzerland "Lugano" a few years back, we had one of those dinners that is to die for.

We walked around Lugano on a beautiful June evening and found a restaurant where there was a line up out on the side walk. Said and done, this must be a good one, and the wait was worth it.  My order was Gnocchi in Cambozola sauce.

Lugano in the Italian Part of Switzerland
Lugano, in the Italian speaking Part of Switzerland
Gnocchi are made from either wheat flour or potato or a combination. I prefer then more on the potato side.


Cambozola is a German soft cheese with some blue Penicillium roqueforti mold in it.


The Italian Gorgonzola, Roqufort and Stilton also have the same molds.

The Cambozola is a bit milder than the Gorgonzola. But use whatever you can get your hands on.

Ingredients are as follows:
  • 500 grams of Italian Goncchi
  • 3 tbs of butter
  • 1 tbs of olive oil
  • 1 clove of garlic (or more, or much more :)  )
  • 2-3 tbs of fresh thyme, chopped.
  • squeeze of lemon
  • 300 ml of half and half (half cream and half milk will do). For a richer flavour use whipping cream
  • 1 cup of grated Parmigiano-Reggiano
  • 100-150 grams of Cambozola (cubed)

Gnocchis Boiling in water
Gnocchi Boiling

Ingredients For The Cambozola Sauce. Garlic, thyme, lemon, parmigiano and cambozola cheese
Ingredients For The Cambozola Sauce

Cambozola Sauce in pan.
Cambozola Sauce
In a sauce pan add lots of water with salt and once boiling add the Gnocchi. Cook as per directions or approximately 5 minutes.

While the Gnocchi are boiling, melt the butter and add the olive oil in a large frying pan.

Add the the garlic, watch not to burn the garlic, cook for a minute, then add the chopped thyme. Cook for another minute while stirring.

Add a squeeze of lemon, stir some more for another minute. Then add the half and half cream.

Now the important part, Do Not Boil At Any Time!! if you do, it will more then likely curdle on you (still tastes good though).

Once the cream is close to boil, add the Parmigiano, it will dissolve fairly quickly, then add the Cambozola, a few pieces at the time.

They will take a bit to dissolve, and they don't have to dissolve completely, it's OK.

Once you add the last bit of Cambozola, remove from heat and stir.

Your Gnocchi should be done by now, drained and tossed with a bit of olive oil.

Serve in a large bowl, Gnocchi in this sauce....... it's so good.

Wine Pairing and Recommendation:


A good Italian wine would be in order or, how about a Spanish wine, Castillo de Almansa Reserva from Bodegas Piqueras winery. This is a great wine (I'm sipping  a glass right now), a blend from Tempranillo, Monastrell and Granach grapes. It is a bargain at around $14.00

The Bodegas Piqueras winery was established in 1915 and was one of the first in the region to age wine in Oak barrels. Today they export to 15 countries around the globe and Canada is one of them.

Kiss the Cook,

Anders


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