A rich yet simple to make Gorgonzola cream sauce.
Related: Mark McEwan’s Ricotta Gnocchi
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ingredients
2
tbsp olive oil
¼
cup minced onion
2
tsp minced garlic
½
cup white wine
2
cups 35% cream
Pinch each of salt and white pepper
2
ounce Gorgonzola
1
tbsp minced chives
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directions
Step 1
Heat the oil in a deep saucepan and sauté the onions until they wilt – 4 to 5 minutes. Add the garlic, cooks a minute further, and then deglaze with the wine. When the liquid becomes syrupy, stir in the cream. When it begins to simmer, season lightly and then crumble the gorgonzola into the sauce. Stir until the cheese is incorporated, then add the chives and correct seasonings. Do not reduce. Gently fold in the freshly cooked gnocchi while sauce is hot and spoon into serving bowls. Top with additional chives as garnish.