A rich heavy dish.
Serves: 4
Ingredients
Dough
1 package of gnocchi
Gorgonzola Cream Sauce
1 medium onion, finely chopped
1 tsp garlic, chopped
½ cup Gorgonzola cheese, crumbled
1 ½ cups chicken stock or water
3 cups heavy cream
4 Tbsp parsley, chopped
Kosher salt
Black pepper
Extra virgin olive oil
Read more at http://www.foodnetwork.ca/recipe/gnocchi-with-gorgonzola-cream-sauce/16395/#8gQsGvdGQ3FSJHAc.99
Method
Dough
1. To cook the gnocchi, bring a large pot of salted water to boil.
2. Slice loaf into 1-inch slices.
3. Dust a cutting board with the reserved all-purpose flour and roll dough into ½-inch thick logs.
4. Cutting on a bias, slice the log into ½-inch pieces and transfer gnocchi onto a well-floured baking sheet.
5. Repeat with remaining dough.
5. Working in batches, drop gnocchi into the boiling water to cook for 3 minutes, or until gnocchi floats to the top.
6. Using a slotted spoon, transfer gnocchi to an oiled baking sheet to cool; repeat process with remaining dough.
Gorgonzola Cream Sauce
1. To make sauce, stir and cook onions and garlic with 2 to 3 tablespoons of oil over medium heat until onions soften.
2. Add Gorgonzola cheese and continue cooking while stirring until cheese is starts to melt.
3. Stir in chicken stock and cream.
4. Bring mixture to a boil and simmer for 5 minutes, until cheese is melted and sauce begins to thicken.
5. Add cooled gnocchi to the sauce and continue to simmer until gnocchi are hot and sauce has thickened enough to coat the dumplings.
6. Add salt and pepper, to taste.
7. Garnish with parsley and serve.
Read more at http://www.foodnetwork.ca/recipe/gnocchi-with-gorgonzola-cream-sauce/16395/#8gQsGvdGQ3FSJHAc.99