In my never-ending quest to completely gentrify mac and cheese, I bring you this version that takes less time to make than the one in the box.
Let’s talk about gnocchi for a second, shall we? Unless you look like Sophia Petrillo or make your own gnocchi on the regular, just buy the $2 vacuum pack at the supermarket. Your version sucks. Your family and friends are just being nice when they compliment you on your soft mush “gah-bidge” gnocchi.
1 cup walnut halves
One 1-pound package gnocchi
½ cup reserved cooking water
1 cup gorgonzola cheese
Punch of salt (If you have truffle salt, now’s the time.)
Lots and lots of ground black pepper
1 cup arugula (or a head of radicchio)
1. Get a pot of salty water boiling.
2. Meanwhile, in a pan over medium heat, toast the walnuts.
3. Boil the gnocchi for 3 minutes until they all float to the top of the water. Reserve ½ cup of the cooking water. Drain the gnocchi.
4. Put the cheese and water in what used to be the gnocchi pot. Set that over medium heat. Give it a stir until it melts. Add the gnocchi, walnuts, salt, and pepper. Stir to coat, and taste for seasoning. Throw in the arugula and mix it up.
5. How easy was that?