A gorgonzola fried gnocchi

We all know how much everyone loves a hot, comforting meal when winter sets in. Somehow a salad does not quite hold the same appeal as a bowl of steaming penne pasta when it's ten degrees outside. What could be more delicious than a creamy, fried gnocchi to keep the cool evenings at bay?

Chef Ryan knows how to keep his Tanda Tula guests happy with menus that are always changing and adapting, creating new dishes and giving a modern twist to old favourites. You don’t have to be a vegetarian to love gnocchi, especially when it is combined with a rich, creamy gorgonzola sauce and then fried! We serve this flavoursome dish as an appetiser, mainly so you have space to enjoy one of the delicious main courses coming from the kitchen.

Although in concept this recipe may seem daunting, if you follow the easy steps below you will discover it is in fact a very straight forward dish. As Chef says: “We want to share recipes with you that you can make at home and impress your friends and family!”.

Parsley and garlic gnocchi



  • 2 medium potatoes
  • 4 eggs
  • ½ cup flour
  • 1 small bunch curly parsley, finely chopped
  • salt and pepper to taste

Gorgonzola sauce:

  • 65g butter
  • 1/3 cup flour
  • 2½ cup milk
  • 100g gorgonzola cheese, grated
  • salt and pepper to taste


For the gnocchi:

  • Peel the potatoes and cut into blocks.
  • Boil the potatoes in salted water over medium heat until soft. Once cooked, strain and leave aside for all the excess water to evaporate.
  • Mash the potatoes and then add the eggs, flour, parsley and garlic. Season to taste.
  • Stir with a spoon until the mixture forms a dough. Add extra flour if the dough is too sticky.
  • On a clean work surface, lay out a length of cling wrap about 50cm long.
  • Spoon some gnocchi mixture in a sausage like shape along the bottom of the plastic, leaving 10cm of space either side of the plastic.
  • Roll up the gnocchi in the plastic. Secure the one end of the plastic with a knot. Roll the opposite end of the plastic, compressing the gnocchi and then secure with another knot.
  • Continue these steps until all the gnocchi has been rolled into sausages.
  • Place the gnocchi in a large pan so they sit flat along the bottom and then cover with warm water.
  • Gently boil the gnocchi for 15 minutes.
  • Remove the gnocchi and place in the fridge to rest for about 2 hours.
  • Take the gnocchi out the fridge 30 minutes before you want to cook them. 
  • Remove the gnocchi from the cling film and cut into 1cm medallions.
  • Shallow fry in sunflower oil until golden brown on both sides.

For the Gorgonzola sauce:

  • In a saucepan, melt the butter over medium heat.
  • Add the flour and whisk until there are no lumps.
  • Add 1 cup of milk and cook over low heat until thickened.
  • Add the rest of the milk and cook for 10 minutes, stirring constantly.
  • Season to taste.
  • Once cooked, remove from the heat and add the gorgonzola cheese.
  • Stir until all the cheese has melted.

To plate:

  • Place a spoonful of gorgonzola sauce on the edge of the plate.
  • Using the back of the spoon, smear the sauce across the plate.
  • Place the gnocchi on either side of the sauce and then garnish with radish, sliced sun dried tomato and blanched asparagus.


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