I've never made gnocchi before. I've never even tasted it. I found prepared gnocchi in the pasta section at Sprout's and really wanted to give it a try. I used the prepared gnocchi for this recipe. After trying it, I will be attempting to make it from scratch in the very near future and will be sure to include the recipe when I do!
Gnocchi is basically soft, thick dumplings which can be made from a variety of ingredients, including: flour, wheat flour, egg and cheese, potato, semolina, etc. This variety was potato gnocchi. I had no idea what I was supposed to do with it or serve it with. After doing a little research, I found out that gnocchi is usually an alternative to pasta and is used with tomato sauces, pesto, butter, cheese, etc. I also learned that since they are so thick, they hold up very well with thick sauces. So I decided to make a white wine and Gorgonzola cheese sauce and serve it with sliced sausage.
Gnocchi with White Wine and Gorgonzola Cheese Sauce
Prep: 5 min. ~ Cook: 30 min. Total: 35 min. ~ Serves: about 3
1 17.5-package potato gnocchi
1 cup white wine
1/4 cup whit wine vinegar
3 oz. butter
1 cup Gorgonzola cheese, crumbled
1/4 cup heavy cream
10 cherry tomatoes, halved
Salt and pepper to taste
Combine white wine and vinegar in a medium saucepan. Bring to a boil then reduce heat and simmer until mixture reduces to about four tablespoons.
Gradually whisk in butter. Once butter is incorporated, slowly stir in cheese. Some whisking may be required to prevent too much clumping. Let sauce simmer about 5 minutes, making sure cheese is melted. Stir in heavy cream. Let simmer until sauce starts to thicken, about 10-15 minutes more, stirring often to prevent burning.
While sauce is simmering, prepare gnocchi according to package directions. Usually, gnocchi only needs to boil until it floats to the top of the water, about 3-4 minutes.
When gnocchi is done, strain and combine with tomatoes and cheese sauce. Season with salt and pepper.
FYI: This meal seemed to go over pretty well with young children!