Recipe of the Month — November 2010
Makes enough Gorgonzola Sauce for 2 lb gnocchi (or pasta). If left over, it’s great on chicken or save it for another pasta meal! Gnocchi are available to purchase at specialty food stores and most grocery stores now. Subscribe to my blog and check out my homemade gnocchi recipe with step by step instructions.
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.
PARLA COME MANGI!