Are you ready for a super-indulgent, naughty meal? ME TOO!
I would love to go to Italy this summer, but it’s not happening, so the closest thing is to make some Italian food!
I had this heavenly gnocchi with gorgonzola cream sauce while at cooking class at Laguna Culinary Arts and I have been dreaming of it ever since. We did not get the recipe from the tenacious and VERY French chef, so I looked up a basic recipe and then tinkered with it to suit my taste. It came out orgasmic! So here it is!!
GNOCCHI – No, I did not make homemade gnocchi! I know, bad girl! I figure that when Whole Foods has a great brand that is fresh and good, then maybe I can use those and spend the extra 1 ½ hours that it would take to make them, doing more fun things like reading magazines, or stuffing more recipes into an already overflowing file folder (recipes that I may never get around to making (sigh)). I used 2 packages of gnocchi.
For the sauce, YOU WILL NEED:
1 cup heavy cream
6 ounces Gorgonzola cheese, preferably in crumbles
½ cup cream cheese
½ tsp nutmeg
basil or sage or parsley
Put cream in medium saucepan over medium heat and bring to simmer. Stir in crumbled gorgonzola and cream cheese, a little at a time, until melted. You may want to turn the burner to low so it doesn’t burn.
Then sprinkle in nutmeg and pepper. I did not need to add salt – the cheese made it plenty salty enough but taste it, and do as you wish.
Boil water and cook gnocchi for 1 minute. That’s it!
Serve gnocchi with sauce drizzled over. Toss a bit to coat.You can add some basil or fried sage leaves for color.
This serves 4 portions, which I consider to be entrée size because this is such a decadent, heavy dish. I served it with a big salad and it was perfect!
DID YOU KNOW?
Gorgonzola is a member of the blue cheese family of cheeses. Gorgonzola cheese has its roots in Italy and is named after a village that is now part of Milan’s suburban area.
Gorgonzola cheese can be of a young or an old variety. Gorgonzola that has not been aged long is called Dolce and is creamier and milder than the aged version. It is good for sauces and spreads. Piccante or Naturale Gorgonzola are the aged varieties. They are sharper and more crumbly which make them good additions to the tops of prepared dishes or for eating by themselves. In fact, Gorgonzola is most frequently served as a dessert cheese at the end of a meal.
Gorgonzola made with goat’s milk is firm and salty.