Recipe of the Month — November 2010
Makes enough Gorgonzola Sauce for 2 lb gnocchi. If leftover, it’s great on chicken!
Gnocchi are available to purchase at specialty food stores and most grocery stores now.
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Fry 1/4 lb pancetta chopped into small bits. Drain and set aside.
3 tbsp. butter
1 large clove garlic chopped finely
3 tbsp. flour
1/4 c. white wine
1 1/2 c. heavy cream warmed
4 oz Gorgonzola Dolce broken into bits ( The Dolce makes for a milder creamier sauce .)
1/4 tsp Kosher salt
Freshly Ground black pepper to taste
Chopped Fresh Basil for garnish.
Melt butter in saucepan and add chopped garlic. Cook for about a minute. And add flour and saute in butter for a couple of min. to cook the flour a little. With heat at medium add white wine and stir for about 3 minutes. Then add the warmed cream and stir constantly until smooth and flour is cooked in and has disappeared (about 3-4 min). Add Gorgonzola and stir until until Gorgonzola has melted into sauce. Add salt and black pepper to taste. Thin with a little cream or milk if sauce becomes too thick. Pour over prepared gnocchi and sprinkle the crispy pancetta over the top. Garnish with chopped fresh basil.