Now to find the perfect recipe. Gnocchi, Gorgonzola and I pretty much have to use zucchini everyday for the next few weeks. I lucked out and found this great recipe I could easily add zucchini to on the Canadian Living website:
2 pkg (each 500 g) fresh gnocchi (I halved everything.. so 1pkg gnocchi for me)
1 tbsp butter, melted
6oz gorgonzola cheese or fontinacheese, crumbled or cubed (I, of course, used gorgonzola and only used a little bit. About half the size of a deck of cards. I didn't want to overdo it my first time cooking with moldy cheese!)
1 can (796 mL) diced tomatoes (half a can)
1/4 tsp pepper
1/4 cup grated Parmesan cheese (I just sprinkled.. probably not this much)
1/4 cup chopped fresh parsley
Chopped Zucchini - Not in the original, but works fantastically!
In large pot of boiling salted water, cook gnocchi until tender, about 6 minutes; drain and return to pot.
Add butter, Gorgonzola cheese, tomatoes and pepper; stir to coat. Pour into 10-cup (2.5 L) casserole dish; sprinkle with Parmesan and parsley. (Make-ahead: Cover and refrigerate for up to 8 hours.)
Bake, uncovered, in 400°F (200°C) oven until bubbly, about 45 minutes.
MY REVIEW: Was this ever good! Good smelling, good looking, good tasting. It was extremely easy to make and I would make sure to add the zucchini if I did it again! We did enjoy the extra little zing from the cheese but I do think this would be just as tasty without if you're not down with the mold. I've never really been crazy for boiled gnocchi but baked gnocchi is a whole new world!
JASON'S REVIEW: I like moldy cheese. You're the best.