Italian cuisine is world famous for its delicious dishes. Everyone knows at least one dish from Italy, because the kitchen is very versatile. In this recipe we want to introduce you to a special Italian dish: Gorgonzola gnocchi with soybeans and artichokes. The gnocchi are coated with a creamy gorgonzola sauce and refined with crunchy soybeans and fresh artichokes. The dish is not only very tasty, but also very healthy.
It’s no secret that Italy is a land of passion. People love art, music and cuisine. They enjoy life to the fullest and celebrate every occasion. Anyone who has experienced this lifestyle will never want to be without it again.
But what makes Italy so special? Certainly it is the landscape with its picturesque hills, olive groves and vineyards. But culture and history also play an important role. The Italians are proud of their traditions and cultivate their language and their culture. The Italian way of life is unique!
Would you like to know something about Gorgonzola cheese?
Then you are exactly right here! Gorgonzola cheese is a popular cheese that originated in Lombardy, Italy. It has an intense taste and is made from raw sheep’s milk. Gorgonzola cheese is a soft cheese that is aged for about six months. It is blue-white in color and has a strong taste.
Gorgonzola contains many vitamins and minerals and is therefore very healthy. It is particularly rich in calcium, iron and zinc. In addition, gorgonzola contains a lot of cheese fat and is therefore very good for your health.
It is ideal for preparing cheese sauces, cheese platters, pasta, pizza or salads.
Gnocchi delicious and decadent
Gnocchi, the small potato dumplings, are a delicious and decadent Italian dish that can be prepared in many ways. They can be served with a sauce or in a broth. There are also various toppings that you can order. My favorite is the classic version with basil and parmesan. The gnocchi also taste very good with other sauces. Try the thyme sauce or a vegan wild garlic pesto . The gnocchi are delicious and go well with a glass of wine. You will be enthusiastic!
Use herbs for the gorgonzola gnocchi with soybeans and artichokes
Mint and parsley are two popular herbs used in many dishes. Mint has a tart aroma and parsley has a slightly nutty aroma. Both herbs have many health benefits. For example, mint has a calming and cooling effect, while parsley reduces inflammation and lowers blood pressure. Both herbs are also rich in vitamins and minerals. They are therefore ideal as a supplement to a balanced diet.
if you like our Italian pasta with soybeans and artichokes, you might also be interested in these dishes:
- Gnocchi with cauliflower and thyme sauce
- Italian pasta idea with porcini mushrooms
- vegan sweet potato pumpkin chili
- Pasta e ceci – pasta with chickpeas
- Orecciette pasta with pepper and cheese sauce
- more pasta ideas…
Gorgonzola gnocchi with soybeans and artichokes
- 500 G gnocchi from the refrigerated shelf in good quality
- 6 artichokes big
- 300 G soybeans
- 4 Garlic cloves
- 80 ml lemon juice
- 60 ml native olive oil*
- 150 G Gorgonzola cheese or creamy blue cheese
- 50 ml cream
- 1 small bunch of thyme
- small bunch of mint
- small bunch parsley
- spring onions
- To clean the artichokes, trim the stems to 5cm and remove the tough outer leaves by hand or with kitchen scissors. Once you get to the softer leaves, use a sharp serrated knife to snip about 2-3cm off the top (these are spiny, which can be annoying and dangerous to eat). Cut the artichoke in half lengthwise so you can reach the hairy inside (the "hay") and scrape it out with a small knife and discard.
- Immediately place the hearts in a bowl of cold water with 2 tablespoons of lemon juice to prevent brown discoloration.
- Cut each artichoke half into 5mm wedges, then return them to the bowl of lemon water.
- Peel and thinly slice the garlic.
- Remove the artichoke from the lemon water, drain and place in a saucepan over medium heat with the thyme, garlic, oil and the remaining 2 tablespoons of lemon juice and cover with water and bring to the boil. To keep the artichokes submerged at all times, place a lid slightly smaller than the pot over the vegetables. Cook, stirring occasionally, until artichokes are tender, about 12-15 minutes.
- Stir in soybeans, cook for the last 5 minutes, remove and set aside.
- While they are cooking artichokes, place the gorgonzola and cream in a small metal bowl over a saucepan of gently simmering water, melt the cheese in the cream and mix together. The bowl should not touch the water.
- Bring a large pot of salted water to a boil.
- Cook the gnocchi in boiling water for about 2 to 3 minutes. When they're done, they come to the surface.
- Lift the gnocchi out of the water with a slotted spoon, drain and fry in a pan with the artichoke and bean mixture over medium heat. Add the gorgonzola sauce to the pan and combine over low heat while stirring.
- Arrange on plates and serve sprinkled with fresh mint, thyme, spring onions and/or watercress.
Pin this pasta recipe for “Gorgonzola Gnocchi” on Pinterest and cook later