Solid Mold (gorgonzola gnocchi)

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solid mold

Here is another excerpt from  COOK, EAT, DEATH METAL, my charity project that benefits survivors and the families of the Paris attacks, through the organizations Fondations de France and The Sweet Stuff.  The recipes are all based on EAGLES OF DEATH METAL song titles, and it is comedy gold.    You can get right now from Dissention Records at

This is a Gnocchi recipe based on their song  Solid Gold, from the 2006 album Death by Sexy.


Blue cheese is mold. That’s just science. But it’s delightful mold. And with it, you can make these delicious Potato Gorgonzola Gnocchi, which are the kick-ass culinary love child of pasta and dumplings. They come in many incarnations, from many regions of Italy. But this one is the best, because potato. Gorgonzola is a blue cheese from Milan which is made by introducing spores of Penicillium glaucum. Just calm the fuck down. All blue cheese is made this way. In the old days (like 900 AD) cool, moist caves used for aging the cheese had naturally occurring molds, which made the cheese tangy, salty, and creamy (like the ladies). Today the mold is added by a cheese maker wielding metal spikes that are jabbed into the cheese, creating channels of air that encourage the mold to grow. It’s these jabby spore channels that make gorgonzola amazing. Also, the Jabby Spore Channel is where you can find late night Sci-Fi porn.


  • 2 pounds russet potatoes, peeled and halved
  • ½ teaspoon sea salt
  • 1 ½ cup all-purpose flour
  • ½ pound gorgonzola
  • 3 tablespoons unsalted butter
  • ½ cup heavy cream
  • ¼ cup freshly grated parmesan cheese


  1. Place potatoes in a large pot, cover with cold water, and bring to a boil over high heat. Cook until tender, then drain. Pass the cooked potatoes through a ricer or a wire mesh strainer into a bowl, then let cool.
  1. Add the salt, then slowly stir in the flour until the mixture becomes a dough. Divide into four pieces, and roll each into a log about an inch thick. Cut 1-inch pieces off the logs, then press and roll each piece over a gnocchi board, or the back of a fork. This creates ridges that will cling to the sauce later. Rest the formed gnocchi in a single layer on a tray dusted with flour.
  1. Melt butter in a large skillet over medium heat. Let it brown, then add gorgonzola and stir to melt. Stir in the cream and pepper. Turn to low heat and keep warm.
  1. Meanwhile, bring a pot of salted water to a boil. Drop the gnocchi into the boiling water in batches. When they rise to the surface, remove them with a slotted spoon, and add to the gorgonzola sauce. Repeat with remaining gnocchi. Toss to coat, then serve, sprinkled with parmesan. Then prepare to be adored, because this dish is grate.


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Roquefort is the oldest blue cheese, favored by the ancient Romans 2000 years ago. It comes from the Aquitaine region of southwest France where it is made from sheep’s milk and cured in limestone caves.  It’s discovery is told in the tale of a shepherd that left a hunk of bread and a sheep milk cheese in one of these caves. He found it later,  and though it was covered with mold, he pronounced it delicious!

It is the mold penicillium roqueforti that gives this cheese it’s flavor.  It occurs naturally in the soil of the local caves of Roquefort-sur-Soulzon in southern France.  Traditionally the cheese was made much like it’s origin story.  The mold was collected by leaving bread in the caves for several weeks.  The moldy bread was then dried, ground to a powder, then added to the curd. Today, the mold is grown in a laboratory, and added via aerosol through holes poked in the rind.

In addition, this cheese must be made from the milk of specific breeds of sheep (Lacaune, Manech, Basco-Béarnaise). Like so many other culturally rich culinary traditions, roquefort’s AOC (Appellation d’Origine Contrôlée) is regulated by the EU’s INAO (Institut Nationalde l’Origine et de la Qualité).

I know this cheese is often referred to as the King of Cheeses.  I also know that the Stilton heads also claim that title.  This is a controversy I have no intention of participating in.  I love all my cheeses equally.