Gnocchi Gorgonzola
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
- Prep:
- 15 min
- Cook:
- 20 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.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
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