Arugula and Gorganzola Dip
I discovered this as a sauce over gnocchi at a little restaurant in Venice. I raved about the sauce to the owner and said I just couldn't leave without knowing more about it. How to make it, what is in it, was there cream in it? He kept saying "it's just arugula, and gorganzola" in his rich baritone. I didn't speak much Italian, and he didn't speak much English, but I went home and sure enough, it's just arugula, and gorganzola!
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 4
arugula
gorganzola
olive oil
sauce
appetizer
dip
italian
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 2 tablespoon olive oil
- 1 bag arugula
- 3 oz gorganzola
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 1.6875 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0.23301 g
- Serving Size 1 1 Serving (23g)
- Sodium 0.03375 mg
- Sugar 0 g
- Trans Fat 0.0456975000000001 g
- Calories 15 calories
Pile as much arugula as will fit in work bowl of standard size food processor (mine is 11 cup Cuisinart). This is about half a bag if you buy organic wild arugula from Trader Joe's. Crumble gorganzola on top, drizzle olive oil Process until smooth, mixture should resemble a green and white speckled paste. Can put into a casserole dish and bake until melted, or mix with hot gnocchi. Yum!
