Gnocchi Gorgonzola

Name: Gnocchi Gorgonzola
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Cuisine: italian
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

Getting reviews...

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.

Level: Easy
Total: 35 min

Prep: 15 min
Cook: 20 min

Yield: 4 servings

Level: Easy
Total: 35 min

Prep: 15 min
Cook: 20 min

Yield: 4 servings

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.