Gorgonzola cream sauce for gnocchi
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | tablespoons | Unsalted Butter |
| 1¼ | cup | Heavy Cream |
| 1 | Beurre Manie * | |
| 4 | ounces | Gorgonzola Cheese -- crumbled |
| 3 | tablespoons | Parmesan Cheese & Additional For Serving -- freshly grated |
| Salt | ||
| White Pepper -- freshly ground | ||
| 1 | Recipe Quick Potato Gnocchi | |
Directions
*BEURRE MANIE: Process 8 Tbs of softened unsalted butter and 8 Tbs all-purpose flour in a food processor until smooth. Divide the mixture into 8 equal parts and, with floured hands, shape each into a ball. Place the Beurre Manie in a tightly covered jar and refrigerate for up to 1 week. Beurre Manie can also be frozen for 2 to 3 months.
1. Melt the butter in a heavy skillet over medium-low heat and whisk constantly until a light hazelnut brown. Immediately add the cream and simmer until reduced by one quarter. Whisk in bits of the beurre manie and simmer until the sauce lightly coats a spoon. Add the Gorgonzola and Parmesan, season with salt and white pepper, and simmer until the cheeses have melted.
2. Add the gnocchi to the skillet and simmer gently until just heated through. Serve at once with a grating of Parmesan.
Recipe By : Spur of the Moment Cook - ISBN 0-688-11009-6 From: Dan Klepach Date: 09-24-95 (00:17) (159) Fido: Cooking