We make our own proprietary gnocchi recipe twice weekly in large batches, and store in freezer until ready to boil for presentation. We strive strive for a soft, "pillowlike" consistency to our gnocchi, but some people prefer the more chewy variety often found in commercial gnocchi.
Recipe courtesy of Greg Goldfogel
Total:
35 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 2 tablespoons butter
  • 6 ounces Gorgonzola
  • Pinch ground nutmeg
  • Pinch ground white pepper
  • Pinch onion powder
  • 1/4 cup brandy
  • 1 pint heavy cream
  • 1/4 cup chopped walnuts
  • Homemade or store bought potato gnocchi, cooked
  • 4 slices prosciutto

Directions

Melt the butter in a large pot over medium-low heat. Add the Gorgonzola and stir until melted. Add nutmeg, white pepper, and onion powder. Add brandy and flambe. Whisk in the heavy cream until smooth. Bring to a boil and add the walnuts. Divide gnocchi among 4 bowls and serve sauce immediately over top. Garnish with 1 prosciutto slice per bowl.

cook-warnings:restaurant-recipe

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