Winter is here and it’s pretty chilly where I am in the Northwest. Snow has fallen and the air is incredibly chilled! There is nothing I enjoy more than a satisfyingly rich dinner to tuck into on a cold, cold night. This recipe for Gorgonzola Cream Sauce with Gnocchi is insanely easy and will please even the most refined of palates!
We love making this in a pinch to impress friends or for a cozy night in by the fireplace. All you need is a few basic ingredients, so let’s get started…
Gorgonzola Cream Sauce with Gnocchi
1 teaspoon organic olive oil (yours is probably fake; where to buy)
2 cloves of organic garlic, minced
1 cup heavy cream
3 ounces Gorgonzola cheese, crumbled
3 tablespoon Parmesan cheese, shredded
4 tablespoons fresh parsley leaves, minced
Gluten-Free Gnocchi (where to buy; or make homemade here)
1. In a large saucepan, heat up olive oil over medium-low heat. Add you garlic and saute until the garlic is fragrant. Add the 1 cup of heavy cream, reduce for up to eight mintues while it simmers slightly. Stir often until reduced and slightly thickened, remove from heat.
2. In a stockpot, boil water and cook gnocchi according to directions of recipe or packaging. Add to the reduced cream mixture when cooked.
3. Add in the Gorgonzola, Parmesan, and parsley leaves to the cream and gnocchi. Mix thoroughly.
4. Garnish with parsley leaves and it’s ready to serve!
I love the sauce recipe, thank you! However the link to the gnocchi is not a gluten-free gnocchi, it has wheat starch listed in the ingredients fyi.
Kristen Michaelis says
Wheat starch IS gluten-free. Gluten is a protein. Starch is just a carbohydrate. Studies have been done that show that wheat starch is safe even for those who are celiacs. See: http://www.ncbi.nlm.nih.gov/pubmed/10192194
Hope that helps!
Wow- Kristen- I did not know that about wheat starch. We are trying a paleo diet, which wouldn’t do the wheatstarch (any product of wheat) either but we are not 100% so gluten free gnocchi sounds like a great once in a while treat! 🙂 YUM!
Kristen Michaelis says
Exactly. I’m not a fan of pure starches, even the ones that are “ancestral” like potato, yucca, or rice starch. That said, I think they’re pretty easy on the digestion for most of us and make a good treat every once in a while!
I bet this sauce would also be delicious on roasted cauliflower, as a healthier alternative to the pasta. But that cup of heavy cream still makes it a bit rich in calories for me. I’d love to figure out how to lighten the sauce without compromising the flavor, and would welcome any ideas on how to do that.
I tried it and it was delicious! I had some gnocchi and some Gorgonzola cheese and Googled 4A recipe and got yours. I had some leftover spinach as well as grilled onions and mushrooms. Stirred them in as well. It was so good thank you