Cheese and me = It’s complicated.
When I was young, I only liked very mild tasting cheeses.
And when we ate raclette for dinner, I only ate my favorite cheese: Brie.
I also loved (and still do) feta and goat cheese.
I recently discovered a cheese that is now my new favorite: goat cheese brie ;-).
Now when we eat a raclette, I only eat brie and goat cheese brie. And dessert is baguette slices topped with pear and goat cheese. Yummy!
Still, my tastes also evolved. I now love eating some good medium cheddar slices. I used some delicious Gruyere in my Zucchini Gratin. Yes, I hated these cheeses before.
Then, there is the devil of all cheeses.
Blue cheese. It looks disgusting. It smells awful. I might have taken a bite of some when I was young and it traumatized me or something.
Still, this weekend, I decided to try making a dish based on blue cheese.
Why? Because my taste in cheese has evolved. I even LOVE cheese fondue now!
And, most importantly, since I entered the blogging world, I cooked with some foods I thought I didn’t like… and I now can’t live without most of them.
The verdict: my taste for blue cheese did not evolve. My taste for blue cheese will never evolve. Because I am never paying for blue cheese again. Because I didn’t eat.
I did eat more than one bite… Maybe four-five gnocchi. But I (really) didn’t like it. And I ended up eating something else. But Diran did eat more than one serving ;-).
Sometimes my recipes fail. Sometimes they are not good enough to share.
But this recipe I decided to share because my four-five gnocchi were not good to me, but it was a good-quality blue cheese sauce any blue cheese lover would love. And it was a perfect sauce for gnocchi. If you like blue cheese.
So if you are a blue cheese lover, this recipe is for you.
It is easy & takes about 15 minutes to make!
Adaptation of “Gnocchis au mascarpone at au bleu”, Menu végé
- 1 pkg (500g) gnocchi (I used spelt gnocchi)
- 1 tbsp pine nuts
- 125 g Mascarpone
- 125 g Gorgonzola
- Salt & pepper to taste
Directions: Bring a pot of water to a boil. Heat a skillet over medium heat, add pine nuts and stir until golden. Transfer to a small bowl.
When water is boiling, add gnocchi and stir. When gnocchi comes to the surface of the water, drain and place in a shallow baking dish ~ I used a 4 cups baker.
While gnocchi is cooking, heat a small saucepan over low heat, add Mascarpone and Gorgonzola and stir until melted & creamy. Add salt and pepper to taste and pour over gnocchi. Sprinkle with toasted pine nuts.
Broil for 3-5 minutes, until sauce is bubbly and gnocchi starts to brown. Serve immediately.
Hope you had a great weekend! Here, we had rain, then a snow storm!