At home, we love pasta, and that sometimes makes me forget that I also like gnocchi. Although they have a different flavor and texture we usually give them the same use in the kitchen, with the advantage that they are cooked in less time. The last time we enjoyed them was with this recipe of gnocchi in mascarpone sauce, pear, and red cabbage.
Mascarpone cheese seems to only be used to prepare desserts, but it is also excellent in salty recipes like this. The pear combines very well with that smooth and creamy taste of cheese, which in this case I have preferred not to reduce much by adding too much cream, because I like that the gnocchi is not hidden under too much sauce.
Chop the onion in brunoise. Peel the peel and cut it into small cubes. Roll the Lombard leaves over themselves and cut into thin strips.
Simmer the sweet onion with a little oil and a pinch of salt. When golden brown, add the pear and stir well. When the fruit takes color, add the red pepper and salt and pepper. Skip a few minutes.
Meanwhile, cook the gnocchi in abundant boiling salt water. They are ready when they float on the surface. Drain and reserve.
Add the mascarpone cheese to the pan and mix well until it melts. Lighten with a little cream or milk, salt and pepper and season with sage and granulated garlic to taste. Add the gnocchi and mix everything well. Serve with freshly grated cheese.
With what to accompany the gnocchi
The gnocchi in mascarpone, pear and Lombard sauce are very comforting and also very satiating so that a good portion can become an energetic single dish, better at mealtime. Let each diner add more grated cheese to his taste once the dishes are served on the table.
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